Summertime is upon us. It’s time to break out the beach towels, BBQ tongs and sangria pitchers. Everywhere you look signs of the season are popping up. Not the least of these was the heat wave we experienced here in Southern California about a week ago. It was an unmistakable reminder that it’s time to hydrate.
I was craving something refreshing the other day when I though about lemonade. Not just any lemonade – Christine’s delicious minty lemonade. This isn’t just lemonade powder with a mint leaf thrown in. Oh no.
This is as fresh as it gets!
I used to babysit for Christine back when I was in high school, and I was in a bible study that she led. Not only is she a great friend, but a great hostess too. I’ve been to so many parties and fish fries at her house where she served this lemonade, and it’s always a hit. Even though it had been years since I’d had a glass, it was the first recipe that I thought of when I wanted to make lemonade for Lou Lou Biscuit.
Christine actually got the lemonade recipe from her father, and then added mint when she and her husband, Eric started a mint garden. Her dad used to make this lemonade for summer BBQs.
The lemons are squeezed fresh and the mint is steeped for a whole day. It’s still really easy to put together, but it just has to be done ahead of time.
All it takes is fresh squeezed lemon juice, sugar, fresh mint, and water.
Don’t forget to drink it with a paper straw. A cute, stripey paper straw!
- 1 cup fresh squeezed lemon juice
- 1 cup granulated sugar
- 2 quarts cold water
- 1 cup packed fresh mint leaves, washed and removed from stems + extra for garnish.
- In a large pitcher, mix the first three ingredients together.
- Add mint and let sit in refrigerator for at least 12 hours or up to 24.
- Remove mint leaves as they will likely start to brown.
- If desired, add a few fresh mint leaves to pitcher for garnish, or add to individual glasses.
- Serve cold.