This mint lemonade recipe is the ideal cold drink for a summer day. It’s refreshing, bright, and full of garden-fresh flavor. There’s nothing quite like a glass of homemade lemonade on a hot afternoon.
This mint lemonade is one of my favorite summer beverages. With a generous supply of mint from the garden, it’s easy to mix up a pitcher any time. Fresh lemon juice and bright mint leaves make this drink simple and satisfying.
Unlike many classic lemonade recipes that use a lot of sugar, this version uses a modest amount so the lemon’s tartness and the mint’s aroma remain front and center. If you prefer a sweeter drink, you can always increase the sugar slightly.
Use the lemonade as a standalone refresher, turn it into a light cocktail, or add it to a favorite tea blend. It’s versatile and family-friendly.
Why you will love this minty lemonade:
- Easy and quick to make
- Uses fresh lemon juice, not bottled concentrate
- Loaded with fresh mint for real garden flavor
- Perfectly refreshing for hot days
- Can be turned into a cocktail or mocktail
- Scales up easily for large batches
Ingredients
Lemons: Always use freshly squeezed lemons. Bottled lemon juice or concentrates often contain added sweeteners and will change the flavor balance.
Mint: Fresh mint is best. A mojito variety or spearmint works well, but any fresh mint will add refreshing notes.
Sugar: This recipe uses a light amount of granulated sugar for balance. Increase by 1/4 cup if you prefer a sweeter lemonade.
Salt: A small pinch of salt in the syrup helps enhance the citrus and mint flavors and brings out the sweetness.
Measurements and the full ingredient list are available in the recipe card below.
How to make
Make the simple syrup:
Add 1 cup water, the sugar, and the salt to a small saucepan. Heat gently over medium heat and stir until the sugar dissolves. Allow the syrup to cool completely before using.
Prepare the mint and lemon mixture:
Chop or bruise the mint to release its essential oils. Here are three effective methods:
- Chop the leaves finely with a knife.
- Bruise the leaves in a mortar and pestle.
- Blend the mint with 1 cup of water in a blender for a quick infusion.
Mortar-and-pestle or blender methods will extract the most mint flavor.
In a large pitcher, combine the crushed mint, the remaining water, and the freshly squeezed lemon juice. Stir and let the mixture rest so the mint can infuse.
Pour in the cooled simple syrup, stir again, and cover.
Chill the pitcher in the refrigerator for at least 2–3 hours; longer chilling allows the mint to infuse more flavor.
Before serving, remove the loose mint pieces using a slotted spoon or strain the liquid through a fine mesh strainer.
To serve, fill a tall glass with ice, add a few whole mint leaves if desired, and pour the lemonade over the ice. Garnish with a lemon slice.
If the lemon flavor is too intense, dilute with a little water, 1 tablespoon at a time, until the taste suits you.
Storage
Store the lemonade in an airtight container in the refrigerator for 5–6 days. Stir well before serving. For a fun frozen treat, pour the prepared lemonade into popsicle molds or freeze in freezer-friendly sleeves for mint lemonade popsicles.
Equipment
Large pitcher for mixing and serving.
Citrus press: Helpful for extracting the most juice from lemons.
Blender or mortar and pestle to crush the mint.
Small saucepan for making the simple syrup.
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Other summer recipe ideas
Watermelon Limeade-
Watermelon Fruit Salad
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Mango Pineapple Salsa
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Roasted Tomatillo Salsa
📋 Recipe
Mint Lemonade
Equipment
- Large pitcher
- Citrus press or juicer
- Blender or mortar and pestle
- Small saucepan
Ingredients
- 5 cups water
- 1 cup packed fresh mint leaves, chopped or crushed
- 5–6 freshly squeezed lemons (about 3/4–1 cup juice)
Simple Syrup
- 1 cup water
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
Instructions
Make the simple syrup
- Combine 1 cup water, sugar, and salt in a small saucepan. Heat gently, stirring until the sugar dissolves. Remove from heat and cool completely.
Make the lemonade
- Chop or crush the mint using a knife, mortar and pestle, or blender with 1 cup water.
- In a large pitcher, combine the crushed mint, remaining water, and freshly squeezed lemon juice. Stir and let rest to infuse.
- Stir in the cooled simple syrup. Cover and refrigerate for at least 2–3 hours.
- Before serving, strain out the mint leaves with a slotted spoon or fine mesh strainer.
- Serve over ice with optional whole mint leaves and a lemon slice. Adjust strength by adding water if desired.
Notes
Three ways to prepare the mint: chop with a knife, bruise in a mortar and pestle, or blend with 1 cup of water. Mortar and pestle or blender will release the most flavor. Chilling time is important so the mint can infuse the lemonade fully.
Nutrition
Per serving: Calories 48; Carbohydrates 12 g; Protein 0.3 g; Fat 0.1 g; Sugar 11 g; Sodium 111 mg. Values are approximate.