Mint Lemonade

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

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.

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

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