Emily-May

Edinburgh, Scotland 🍂

Strawberry Mint Lemonade

½ C. Granulated White Sugar

½ C. Water

4 Lemons, Juiced (about ½-¾ C.)

½ C. Sliced Strawberries

1 Tbsp. Granulated Sugar

¼ C. Fresh Mint Leaves

2 C. Water

(I know the way I wrote out the measurements is funky, but it is divided for how it needs to be used.)

Begin by slicing your strawberries and put them in a small bowl. Toss with 1 Tbsp. granulated sugar and set aside.

In a small pot, stir together ½ cup granulated white sugar with ½ cup water. Turn the burner on low and heat until the sugar is completely dissolved, creating a simple syrup. Remove from heat.

Either chop up your mint leaves or grind them in a mortar and pestle to release the oils. Mix it in with your strawberries. After about 10 minutes, mash up your strawberries with a fork or potato masher to help release the juices.

Add your strawberry-mint mixture to a small container (I used a jar, but you can use a small pitcher or whatever you have on hand). Pour warm simple syrup over the fruit and let stand for a few minutes. Mix aggressively, or shake if you are using a jar. Add the lemon juice and 2 cups of cold water. Stir well. Let stand in the fridge for several hours, or overnight.

If you are like me and hate pulp in your drinks: let the mixture stand overnight and strain into another container to get rid of the floaty bits.