Hot Mint Lemonade

If you're packing this lemonade for a picnic, pour it into a large thermos while it's still hot.

  • Yield: Make 3 quarts

Source: Martha Stewart Living, October 2003


  • 1 1/2 cups sugar
  • 2 bunches fresh mint, plus 6 sprigs for garnish
  • 3 cups freshly squeezed lemon juice (about 15 lemons)


  1. Place sugar and mint in a large bowl. Using a wooden spoon, press the mint and sugar against the side of the bowl until the sugar resembles wet sand and the mint is bruised. Stir in 2 quarts water.

  2. Transfer mixture to a pot; heat over high heat until almost at a boil. Turn off heat; stir in lemon juice. Pass through a sieve; discard mint. Serve hot, garnished with a sprig of mint if desired.


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