Search

Entire Site Recipes

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Mint Lemonade

From the Rachel Rappaport collection

Ingredients

1 cup sugar
1 cup water
1 cup fresh lemon juice
¼ cup fresh peppermint leaves

Steps

  1. In a small saucepan, heat the sugar, peppermint, and water until the sugar is dissolved completely.
  2. Strain into a small bowl and allow to cool slightly.
  3. Pour the lemon juice and simple syrup into a large pitcher, and then stir in about 4 cups of cold water.
  4. Refrigerate 30 to 40 minutes before serving.

Notes

Read more about lemons in Rachel Rappaport’s article about summertime festivals.

This content is from the Rachel Rappaport collection.

Subscribe
Read Related Content
Meera S.T. Vargo

Fresh Lemon-Limeade
Sift

A tall cool one

Celebrate National Lemonade Day
The Culinate 8

The big easy

Quick, refreshing cocktails
Features

Cool summer cocktails

Recipes and tips for mixing your own

Tags

Comments
There is 1 comment on this item
Add a comment
Unrated
100% recommend this recipe
1. by Maggie on May 17, 2007 at 12:14 PM PDT

this sounds delecious, and really easy to make.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Advertisement
Our Table

Eating up ‘Eating In’

Coming of age in the kitchen

By not eating out in restaurants, Cathy Erway learned to see food in new ways. Win the book!

Subscribe
Graze: Bites from the Site
Dinner Guest Blog

Cure your own olives

Simple brining is easy
The Culinate Interview

Kate Arding

The cheese lover
Reviews

The meat of the matter

Our love affair with beef
The Culinate 8

Why buy the cow?

How to buy beef, straight from the source

Most Popular Articles

Editor’s Choice

Most Emailed