- 15 minutes
- Prep 10 minutes
- Cook 5 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 80g caster sugar
- 4 lemons
- 30g fresh mint, leaves picked, plus 4 small sprigs to serve
- 300g ice cubes (about 2 trays)
Let's cook
- Make a simple syrup: put the sugar and 100ml water in a small pan and warm gently, stirring, until the sugar has dissolved. Take it off the heat and let it cool. This stops grains of sugar sitting at the bottom of the glass.
- Squeeze the lemons. You need about 150ml of juice.
- Put the mint leaves, lemon juice, cooled syrup and 600ml cold water in a blender. Blend for 30 seconds until the mint is finely chopped and the lemonade is bright green.
- Add the ice and blend in short bursts for about 20 seconds, until it is frothy and slushy.
- Taste and add a little more syrup or lemon to get the balance you like.
- Pour into 4 tall glasses and top each with a mint sprig. Serve straight away, while it is frothy.
Tips
- Roll the lemons hard on the worktop before cutting: they give more juice.
- If you prefer no green bits, pour it through a sieve before adding ice to the glasses.
- The syrup keeps in a jar in the fridge for 2 weeks.
Swaps
- Less sugar: use 50g sugar, or a little runny honey (then it is no longer vegan).
- Sparkling: blend everything with half the water and top each glass with sparkling water.
Tags
In Plant powered.
None of the 14 allergens is in this recipe as written.
Check every packet for allergens.