Daily Recipe: Grace’s Minted Lemonade
A lemonade recipe in December? Seems a little out of season, we realize. However, seeing as it’s supposed to reach 80 degrees today and we got these lemons from one of our neighbor’s backyard, we couldn’t resist.
This weekend one of our Cherrywood neighbors brought in extra lemons that she has growing in her yard. They’re some of the most beautiful lemons we’ve laid our eyes on. They’re the perfect shape, smell and size and they make a wonderful addition to our local produce section.
Because we want to highlight the lemons in all of their glory, we’re offering up a simple minted lemonade. Feel free to reduce (or add) the amount of sugar in the recipe.
We hope you find yourself soaking up some of this December sunshine while sipping freshly squeezed, backyard local lemonade.
Isn’t it wonderful that we live in a neighborhood where people are generous enough to offer up the produce they grow in their backyard? If that isn’t an act of community, we don’t know what is.
Grace’s Minted Lemonade
From: The Food Network
- 2 cups sugar
- 6 cups water
- 2 cups fresh lemon juice
- 1/2 cup mint leaves
To make the simple syrup, place two cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simply syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.