Iced Mint Lemonade
Iced mint lemonade with Dragonfly Three Mint Medley concentrate, fresh lemon juice, lemon zest syrup and ice.
A jug of mint lemonade for a hot afternoon, built from a strong brew of Dragonfly Organic Three Mint Medley, fresh lemon juice and a quick lemon zest syrup. It is the sort of thing to make ahead and keep cold, then pour over ice as people drift through the kitchen.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Mint Lemonade recipe. Canonical: https://teas.co.uk/recipes/mocktails/iced mint lemonade/
The one detail worth bothering with is putting the lemon zest into the syrup. Sugar and juice on their own tend to taste a bit flat, whereas the oils from the zest round the whole thing out and give it real depth. Make a little extra syrup and it keeps in the fridge for the next jug.
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
- 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.
- 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.
- 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.
- Lift out the bags, pressing each against the side, and discard. Slide the jug into the freezer for ten minutes to cool it quickly.
- Juice all four lemons through a sieve to catch the pips; you should have around 120ml.
- 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.
- Taste and adjust: a little more sugar if it is too sharp, a squeeze more lemon if it is too sweet.
- Fill four tall glasses with ice, pour the lemonade over, and add a mint sprig and a lemon slice or two to each.
- Float a few raspberries on top if you like, and serve at once with long straws.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Three Mint Medley, 40 Tea Bags 100g
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