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Recipe for: Lemonade with mint (for May Day)

Drinks May Day 20 min Easy 6 wyświetleń ~18.70 PLN * - (0)
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Description

Refreshing, slightly sour lemon lemonade with fresh mint — a classic summer drink, perfect for a May picnic or garden gathering. Made with a simple sugar syrup, which gives it a smooth and well-balanced flavor; additionally, the minty note adds freshness. Serve chilled in a pitcher with lemon slices and sprigs of mint, and you can also splash with sparkling water for a fizzy effect. The advantage of this recipe is its simplicity and the ability to adjust the sweetness — suitable for both adults and children (non-alcoholic).

Ingredients Used

Ingredients (7)

Servings:
6
  • Lemon 4.5 szt. (~360 g)
  • Sugar 200 g
  • Water 1300 ml
  • Mint 30 g
  • ✨ Opcjonalne
  • Sparkling water 500 ml
  • Honey 50 ml
  • Ice 300 g
💰 Szacowany koszt dania: ~18.70 PLN (3.12 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sugar syrup

1

Prepare a simple syrup. Place 200 g of sugar and 200 ml of water in a medium saucepan. Set over medium heat and stir with a wooden spoon until the sugar is completely dissolved (usually 2–4 minutes). When the syrup begins to gently boil, reduce the heat and cook for another minute to make the syrup clear. Remove from heat and set aside to cool slightly (about 5–8 minutes).

Ingredients: Sugar, Water
Use a pot with a diameter of 18–20 cm. Stir with a wooden spoon to avoid splattering the syrup. Do not bring the syrup to a strong boil (do not caramelize) — it should remain clear.

Citrus Fruits

2

Wash the lemons under running water and dry them. Grate a thin layer of zest from one lemon using a fine grater (only the yellow part, avoid the bitter white pith) and set aside for decoration. Then cut all the lemons in half and squeeze the juice into a bowl using a manual juicer — you should get about 200–240 ml of juice (if it's less, use an additional lemon). Pour the juice through a fine sieve into a jug to remove seeds and larger pulp.

Ingredients: Lemon
Use a manual juicer or a lever juicer. If the juice contains a lot of pulp, you can strain it through a sieve with 2–3 mm holes. If you don't have grated, skip the peel.

Combining

3

To the cooled syrup (from step 1), add freshly squeezed lemon juice. Stir with a spoon to combine the ingredients. Taste the liquid: it should be distinctly sweet and sour. If it is too sour, add 1 tablespoon of syrup (about 15 g) or a little honey; if too sweet, add a tablespoon of lemon juice.

Ingredients: Sugar, Water, Lemon, Honey
Stir with a silicone or wooden spoon. Taste after each adjustment: it's easier to add sweetness or juice than to take it away.

Lemonade

4

Pour the remaining cold water (about 1100 ml) into a large pitcher. Add the prepared syrup and lemon juice mixture and stir vigorously. Add a bunch of mint — first tear off a few leaves for later decoration, then lightly crush the rest with your hand (known as muddling) and place it in the pitcher to release the aroma. Add the grated lemon zest (from step 2). Stir and taste: the proportions should yield about 1500 ml of lemonade, which is 6 servings of 250 ml each.

Ingredients: Water, Lemon, mint
Use a jug with a capacity of at least 2 l. Gently crush the mint leaves – too much crushing can release bitter notes.

Cooling and serving

5

Chill the lemonade in the fridge for at least 30 minutes — this will allow all the flavors to meld. Just before serving, add ice cubes (if using) and optionally 300–500 ml of sparkling water instead of the same amount of still water for a fizzy effect. Place lemon slices and mint leaves in the glasses as decoration.

Ingredients: Ice, Sparkling water, mint, Lemon
If you're short on time, you can serve it immediately with plenty of ice, but chilled lemonade tastes more harmonious. The best glasses are tall highball glasses.

Variations

6

If you want a variation: add chopped rhubarb (about 150 g) previously cooked with sugar into a smooth puree and mix 1:4 with the basic lemonade to get a pink-rhubarb version; or replace part of the lemon juice with lime juice for a sharper aroma.

Rhubarb should be boiled earlier with 50 g of sugar and strained through a sieve. This is an additional modification for those interested, not required.

Fun Fact

💡

Lemonade is one of the oldest citrus drinks in Europe — lemons became popular thanks to Mediterranean trade, and a simple syrup (sugar dissolved in water) has long allowed for the preservation of sweetness without crystallization.

Best for

Majówka Piknik Grill Spotkanie w ogrodzie

Tips

🍽️ Serving

Serve in a large glass pitcher with lemon slices and mint sprigs. For children and those who prefer a milder taste, reduce the amount of juice by 20-30%. To make a sparkling version, just before serving, add cold sparkling water.

🥡 Storage

Store in a sealed pitcher or bottle in the refrigerator for up to 48 hours. Before serving again, stir, as the pulp and syrup may settle at the bottom. Do not freeze the prepared lemonade with mint (mint loses its freshness).

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