I spent Memorial Day weekend on Martha’s Vineyard kicking up my heels and enjoying the warm breezes. While I was there I made pitcher after pitcher of this gorgeous lemonade. It has an over-the-top lemony taste with just the right hint of mint to balance out the tart fruit. I often found myself making it during my daughter’s naptime; this way it was ready for the afternoon heat. I even poured some into our popsicle maker so she could enjoy a frozen treat after dinner.
Ingredients for lemonade (yields 3 quarts)
- 2 cup freshly squeezed lemon juice (about 12 lemons)
- 1 cup superfine sugar (or more, if you want it sweeter)
- 1 cup crushed ice
- 8 cup water
- Optional: 1 cup vodka for a more “adult” beverage
Ingredients for mint syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 cup fresh mint leaves, chopped
Directions
- Pour all lemonade ingredients into a blender and puree until completely smooth. You may have to do this in two batches if your blender is small.
- To make simple syrup, pour water, sugar and mint leaves into a small saucepan over medium heat.
- Swirl (do not stir!) water around until sugar is completely dissolved. Turn off heat and allow to cool.
- Pour mint syrup into lemonade and stir until completely combined.
- Serve over ice.
- Relax.
