Homemade Lemonade with Mint & Bay
Ridiculously refreshing, this zesty homemade lemonade recipe includes mint and bay for a subtle hint of herbs. Amounts are approximate and you can add more water, dilute more, and adjust sugar to desired taste. Keeps for around 4 days bottled in the fridge.
Recipe type: Drinks
  • 12 (approx.) whole lemons, unwaxedprint button transparent
  • 2 litres water (approx.)
  • 4+ tablespoons caster sugar
  • good sprig of mint and bay, plus some to serve
  • ice cubes
  1. Wash the lemons, then halve and squeeze out the juice. Reserve juice for later.
  2. Chop up the lemon husks roughly into quarters and place in a large, non-reactive, deep pan along with any pith and pips left over from the squeezing. Pour in the water and add the sprigs of fresh mint and bay leaves.
  3. Heat to boiling, then reduce and simmer for around one hour, with lid on.
  4. Turn off the heat, allow to cool a little then stir in the reserved lemon juice and around 4 tablespoons of caster sugar – or more to taste. Cover and place in the fridge to cool and steep the herbs – ideally overnight.
  5. When ready to serve, strain the lemon mix through a non-reactive sieve, discarding all the husks, pith and cooked herbs. Decant into a glass jug, adding some fresh bay and mint, and serve in tall glasses over ice cubes. Garnish with mint sprigs. Stir in more sugar to suit your taste. The lemonade will be a bit cloudy. Dilute with more water if you prefer it less strong.
Recipe by The Red Bistro at http://theredbistro.com/2014/05/12/lemonade-recipe-with-mint-and-bay/