Honey-Mint Lemonade

Fresh mint steeped in hot honey water creates a fragrant base that makes this lemonade taste completely different from anything out of a can or powder mix.

The trick is letting the mint steep while the honey syrup cools. Hot liquid pulls out the essential oils from the leaves, giving you a clean mint flavor without the bitterness you’d get from muddling or blending the leaves directly. Strain the sprigs out once it’s cool and you’re left with a floral, golden syrup.

A full cup of fresh lemon juice keeps this solidly tart. Taste before chilling and adjust with a bit of sugar if you like it sweeter, but the honey alone usually does the job. Serve over plenty of ice so it stays cold without getting watered down too fast.

Kitchen Tips

• Use fresh lemon juice only. Bottled lemon juice tastes flat and metallic next to the honey and mint. Squeeze your own.
• Steep at least 20 minutes. The longer the mint sits in the warm syrup (up to an hour), the stronger the mint flavor.
• Don’t boil the mint. Add it after removing from heat. Boiling mint releases bitter compounds.
• Make a double batch. This disappears fast in warm weather. It keeps 3 to 4 days in the fridge.

Variations

• Sparkling version: Replace half the water with sparkling water added just before serving.
• Lavender-mint: Add 1 tablespoon dried lavender with the mint sprigs for a floral spin.
• Cocktail base: Add 2 ounces of vodka or gin per glass for an easy summer cocktail.