Minty Eastern Shore Lemonade

It’s the time of year when I plan cold drinks for the
afternoon tea we serve daily at the Brampton Bed and Breakfast Inn. To keep it interesting I try to have another refreshing choice along the ice tea. Mint and lemon fit the bill just perfectly and the combination is amazing. It is a favorite in Mediterranean countries where hot days call for true thirst quenchers.
If you want to kick it up a notch and turn it into a grown-up beverage add an ounce and a half of white rum before filling up the glass with the minty lemonade, stir well and you’ll have a very refreshing cocktail. A powerful blender is a big help to make this recipe.

Summer is here.


1 cup water
1 cup sugar
1 cup freshly squeezed lemon juice from about 4 lemons
1 cup fresh mint leaves, thoroughly washed
4 cups crushed ice
4 extra mint sprigs
To prepare simple syrup add water to a medium sauce pan and bring to a boil.
Remove pan from heat and add sugar. Stir until sugar is dissolved.
Set aside until completely cooled and refrigerate for at least an hour. The simple syrup will keep in the fridge for a month.
In a Vitamix or other powerful blender add the washed mint leaves, lemon juice, simple syrup and the crushed ice. and close the top. Turn on to high and blend until the mixture is slushy. Pour into tall glasses and garnish each with a mint sprig and a straw to stir. Serve at once. Makes 6 – 6 oz drinks
Danielle Hanscom

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