Iced Mint Lemonade

teas.co.uk · 15 min · Serves 4

You'll need

• 3 Dragonfly Organic Three Mint Medley pyramid bags
• 300ml freshly drawn water, boiled and left to stand 30 seconds
• 4 large unwaxed lemons (you need both the zest of one and the juice of all four)
• 80g golden caster sugar
• 80ml just boiled water (for the syrup)
• 400ml well chilled still water
• Plenty of cubed ice for the jug and the serving glasses
• A small bunch of fresh mint, for the sprig garnish
• 1 lemon, sliced into thin rounds, to garnish
• A small handful of raspberries, to float (optional)

Method

1. Start with the syrup. Grate the zest of one lemon straight into a small pan, add the sugar and the 80ml of just boiled water.
2. Set over a medium heat and stir for a couple of minutes until the sugar dissolves and the syrup is clear. Take it off the heat and leave to cool, letting the zest steep as it goes.
3. Meanwhile, put the three mint bags in a small heatproof jug, pour over the 300ml of water (boiled and left to stand thirty seconds), cover and steep for eight minutes.
4. Lift out the bags, pressing each against the side, and discard. Slide the jug into the freezer for ten minutes to cool it quickly.
5. Juice all four lemons through a sieve to catch the pips; you should have around 120ml.
6. In a large jug, combine the chilled mint brew, the lemon juice, the cooled syrup (strained to remove the zest), the chilled still water and a good handful of ice. Stir well.
7. Taste and adjust: a little more sugar if it is too sharp, a squeeze more lemon if it is too sweet.
8. Fill four tall glasses with ice, pour the lemonade over, and add a mint sprig and a lemon slice or two to each.
9. Float a few raspberries on top if you like, and serve at once with long straws.

Recipe: https://teas.co.uk/recipes/mocktails/iced mint lemonade/