Sunday, August 22, 2010

Lemonade with Mint Syrup

Excuse the bread crumbs, please. They are from the bread below, and before I had a chance to clean up the counter, I was on to my next picture...

By the time 8-8:30 AM rolls around, I've usually meditated for 1 hour and run 3 to 5 miles. FYI, the meditation occurs almost every day but the running is a 3 day a week activity. I don't run every day! It's hard enough 3 times a week. Running is what allows me to eat bread every day so it's a must do activity.

Anyway, by the time I get home, I'm thirsty and water is not what I crave. Truthfully, some times I crave coke. I know, so BAD but you can't help what you crave sometimes. Fortunately I don't ever have any of it at home or I would be in trouble. Instead, I try to crave lemonade, and now with a minty twist, it's all I can think about during my run.

I despise food waste regardless of how little I may spend on a particular item. I bought mint for a recipe, and of course had a huge amount to use up. What to do? I decided to make mint syrup but then what? Mint juleps, mohitos, etc. At 8:30 AM it's probably not appropriate. Why not lemonade with a little mint syrup?! It's really refreshing on a hot or cool day, and really hits the spot without all the caffeine and high fructose sugar. Would also be fabulous with lime or sparkling water.

On my way in to the house, I grab a few lemons from my tree. Or on good days, I grab lemon juice cubes from the freezer. If you want to make a single serving, use 1 lemon juice cube (approx. 2 tbs), 1 cup of water, and 2 tbs mint syrup, and 1 tsp of sugar or to taste.

Approximately 4-6 serving

Ingredients
- 3/4 c lemon juice
- 3/4 c mint syrup (see recipe below)
- 6 cups water
- 1/4 cup sugar or to taste

Preparation
Place ingredients together in a pitcher, stir and serve with ice.

Mint Syrup
- 2 c water
- 2 c sugar
- 1 1/2 to 2 c chopped mint

Preparation
In a small sauce pan, place water, sugar and mint. Cook over medium heat, stirring until sugar dissolves, and let simmer for 5 minutes. Take off heat, and let steep over night. Strain mint, and store in air tight container in the fridge for approximately 3 weeks.

6 comments:

Jennifurla said...

Great idea - I dont drink lemonade enough and with mint sounds yum

A SPICY PERSPECTIVE said...

It sounds delicious!

Stella said...

Ooh, I'm thirsty, Nirmala! This sounds like it would be so delicious with the mint syrup, and citrus does cut one's thirst so quickly. I just recently realized that (think I was drinking a fresh lime aid or something). Wish I could have a glass of this now before I go to bed;)
p.s. hope your Fall/Winter gardening goes well. My fingers hurt so bad (smile)...

Indie.Tea said...

Oo, yummy. And its finally getting a little warm here in the bay area, so the recipe is totally appropriate.

Sage said...

What a lovely picture you have there; love it. Now sounds really good, lemonade with s touch of mint; original! Congratulations on your running!

Fritos and Foie Gras said...

What a delicious looking post! and i LOVED the kale and bean post too! so glad i can follow your blog now!