Food Service Version
Yield
64 cups
Ingredients
2 quarts, plus 2 cups fresh-squeezed lemon juice
10 quarts cold water
3 quarts, plus 2 cups mint syrup (see recipe below)
Mint Syrup:
1 quart, plus 3 cups granulated sugar
1 quart, plus 3 cups water
2 quarts, plus 2 cups mint leaves
10 quarts cold water
3 quarts, plus 2 cups mint syrup (see recipe below)
Mint Syrup:
1 quart, plus 3 cups granulated sugar
1 quart, plus 3 cups water
2 quarts, plus 2 cups mint leaves
Directions
1. Combine sugar and 1 quart, plus 3 cups of water and bring to a boil, stirring to incorporate the sugar.
2. Once sugar has melted, remove the pan from heat and add the mint leaves; allow to steep for 10-30 minutes.
3. Cool completely.
4. Combine all ingredients and serve over ice. Garnish with some mint leaves and fresh lemon slices.
2. Once sugar has melted, remove the pan from heat and add the mint leaves; allow to steep for 10-30 minutes.
3. Cool completely.
4. Combine all ingredients and serve over ice. Garnish with some mint leaves and fresh lemon slices.
Home Version
Yield
6 cups
Ingredients
1 cup fresh-squeezed lemon juice
4 cups cold water
1 cup of mint syrup (see recipe below)
Mint Syrup:
½ cup granulated sugar
½ cup water
1 cup mint leaves
4 cups cold water
1 cup of mint syrup (see recipe below)
Mint Syrup:
½ cup granulated sugar
½ cup water
1 cup mint leaves
Directions
1. Combine sugar and ½ cup of water and bring to a boil, stirring to incorporate the sugar.
2. Once sugar has melted, remove the pan from heat and add the mint leaves; allow to steep for 10-30 minutes.
3. Cool completely.
4. Combine all ingredients and serve over ice. Garnish with some mint leaves and fresh lemon slices.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
2. Once sugar has melted, remove the pan from heat and add the mint leaves; allow to steep for 10-30 minutes.
3. Cool completely.
4. Combine all ingredients and serve over ice. Garnish with some mint leaves and fresh lemon slices.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
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