Monday, June 15, 2015

Minty Lemonade

     It can be surprisingly difficult to find something to drink (besides plain water) that doesn't contain any corn, yeast or other allergens.  Lemonade, of course, can easily be made at home with beet or cane sugar (rather than corn syrup and dodgy additives).  I think it is particularly good infused with a bit of mint.




     1/2 c. fresh mint leaves, washed and chopped (See Produce in 
          the Glossary)
     2 c. sugar (See Sugar in the Glossary)
     3/4 c. freshly squeezed lemon juice (See Juice in the Glossary)
     water

     Combine the mint leaves and sugar in 2 cups of water. Bring to a boil, making sure all the sugar dissolves.  Set aside to to steep for one hour; strain into  a pitcher.  Stir in the lemon juice and 6 more cups of water and chill.



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