![Mint Lemonade Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/ghN4uJsk_GjLXPSsvpXn76Xf1e8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Mint-Lemonade-FT-RECIPE0723-77aafbbfdb974392809002d59ecd7180.jpg)
Matt Taylor-Gross / Food Styling by Lucy Simon
Long before I was old enough to order a cocktail, I had a thing for drinks that were just a little extra. During my summers spent visiting family in Istanbul, I’d look forward to the opportunity to order the homemade mint lemonade (served with a red and white paper straw and massive mint sprig, for garnish) at Ara Café in Taksim, a humble and inviting all-day spot owned by legendary city photographer Ara Güler. My aunt and I developed a tradition of stopping by during an afternoon of shopping or running errands. These days, I’m no longer able to visit as much as I used to, but making a pitcher of mint lemonade at home is one of my favorite warm weather rituals to engage in when I’m missing her company.
Frequently Asked Questions
Why do I need to double-strain mint lemonade?
Double-straining (which simply means straining the drink through a sieve, twice) your mint lemonade prevents a top layer of crushed mint leaves from forming in the pitcher over time, and makes for a more pleasant, smooth drinking experience. Plus, it looks nicer!
What kind of blender should I use to make mint lemonade?
While I use a Vitamix at home, you don’t need a super high-powered blender to make this drink. Our team tested a bunch of popular brands to find the best blenders on the market.
What kind of alcohol can I add to mint lemonade?
The world is truly your oyster when it comes to mixing booze with mint lemonade! I’ve enjoyed the combination with blanco tequila as well as white rum for a pared-down take on a Mojito, but you should also feel free to spike your drink with vodka or gin.
Notes From the Food & Wine Test Kitchen
You don’t need me to tell you that lemonade is a fairly simple drink to make, leaving little to no room for variation. When making a batch at home, I err on the side of tart as opposed to sweet, and this recipe reflects that preference. You can certainly add more sugar than I call for, but I prefer letting the herbaceous, earthy mint flavor really shine through instead of forcing it to fight against sweeteners.
Ingredients
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1/4 cup mint leaves
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1/2 cup lemon juice
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1/2 cup sugar
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4 1/2 cups water, divided
Directions
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Add mint leaves, lemon juice, sugar and 1/2 cup water to a blender. Blitz until mint leaves are broken down.
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Double-strain into pitcher and add 4 cups of water to dilute. Refrigerate in an airtight container for up to 1 week.