Search

Peppermint Lemonade Recipe

Home » Written Recipes » Recipes » Drinks » Cold » Peppermint Lemonade Recipe
Peppermint Lemonade

Serving Details

  • Serves: 4
  • Preparation Time: 10 minutes
  • Total Time: 10 minutes

Recipe Description

This Peppermint Lemonade Recipe is a refreshing twist on the classic summer drink. Fresh lemons, cooling peppermint leaves, and a touch of sweetness combine to create a delightful beverage that’s perfect for hot days, picnics, or just a quick pick-me-up.

Ingredients

  • 1/2 cup fresh lemon juice (about 4 lemons)
  • 1/4 cup sugar (adjust to taste)
  • 4 cups cold water
  • 1/4 cup fresh peppermint leaves
  • Ice cubes
  • Lemon slices (for garnish)
  • Fresh mint sprigs (for garnish)

Instructions

Step 1: Prepare the Lemon Mixture

  • In a pitcher, combine the fresh lemon juice and sugar.
  • Stir until the sugar is fully dissolved.

Step 2: Add the Peppermint

  • Lightly crush the peppermint leaves to release their flavor.
  • Add the crushed peppermint leaves to the lemon mixture.

Step 3: Mix with Water and Ice

  • Add cold water and a handful of ice cubes to the pitcher.
  • Stir well to combine.

Step 4: Serve and Garnish

  • Pour the peppermint lemonade into glasses filled with ice.
  • Garnish with lemon slices and fresh mint sprigs.
  • Serve immediately for the best flavor.

Nutritional Information (Per Serving)

  • Calories: 50
  • Carbohydrates: 13g
  • Sugar: 12g
  • Vitamin C: 25% DV
  • Fat: 0g
  • Protein: 0g

FAQs

Can I use honey instead of sugar?

Yes, you can replace sugar with honey for a natural sweetener. Adjust the amount to suit your taste.

Can I make this ahead of time?

Yes, you can prepare the lemonade a few hours in advance and store it in the refrigerator. Add ice and garnishes just before serving.

Can I use sparkling water?

Absolutely! Sparkling water adds a fizzy twist to the lemonade. Just substitute it for the cold water.

How do I store leftover lemonade?

Store leftover lemonade in an airtight container in the fridge for up to 2 days. Stir before serving.

You May Like

Latest Recipes

Top 10

Chefs Biography

Blue Berry Blast

Blueberry Blast Recipe

Place the blueberries and pineapple rings in a blender. Puree until smooth; pour into 2 glasses filled with ice.

Italian Cream Soda

Italian Cream Soda Recipe

Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

ginger lemonade

Ginger Lemonade Recipe

In an 8-quart saucepan, combine sugar, water and ginger root. Heat until boil and stir occasionally and remove from heat.

Sparkling Punch

Special Sparkling Punch Recipe

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

Bombay Biryani

Bombay Biryani

Serving Details Serves: 4-6 Preparation Time: 30 minutes Cooking Time:

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

butternut sage hazelnut quiche

Butternut, sage & hazelnut quiche

To make the pastry, put the flour, 50g hazelnuts and ½ tsp salt into a food processor. Give it a quick pulse to disperse the nuts through the flour, then add the butter and blitz until the mixture resembles rough breadcrumbs. Add the egg and 3 tbsp ice-cold water, and blitz again until the pastry is just coming together – if the pastry feels dry, add a tbsp more water and pulse again. Flatten into a disc, wrap in cling film and chill in the fridge for 30 mins until firm.

Heat oven to 200C/180C fan/gas 6. Melt the butter in a frying pan. Once foaming, add the sage leaves and fry for a min or so until crisp. Transfer to a plate with a slotted spoon and set aside. Mix the oil with the butter in the pan. Put the squash chunks in a roasting tin, sprinkle over the chilli flakes and some seasoning, then pour over the butter mixture. Toss together so that all the pieces of squash are coated, then roast for 35 mins until tender but holding their shape. Set aside to cool.

Roll the pastry into a circle roughly 3mm thick on a floured surface, then use it to line a deep 25cm tart tin. Prick the base all over with a fork, then return to the fridge for 20 mins to firm up, or chill it in the freezer for a few minutes.

Meanwhile, chop three-quarters of the sage leaves. Whisk the cream with the milk and eggs in a bowl until combined, add a good grating of nutmeg, season well, then stir through the feta, cooled squash and chopped sage.

Line the pastry with baking parchment, fill with baking beans or dried rice and bake for 15 mins until the sides of the pastry are holding their shape. Remove the paper and beans and bake for 10 mins more until the pastry is lightly golden. Reduce the oven to 160C/140C fan/gas 3.

Pour the quiche filling into the pastry case, then scatter over the rest of the hazelnuts and sage leaves. Return to the oven for 40-50 mins or until the filling is just set. Cool to room temperature before serving.

recipe image legacy id 986455 10

Healthier chicken balti

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer. Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender. Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

recipe image legacy id 295478 10 3

Green bean minestrone

Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins. Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.

Chicken wing dippers 216857c 2

Chicken wing dippers

Put the wings in a large bowl and toss with 1 tsp salt, the cornflour and baking powder – this will help the skin go crispy when baking. Chill, covered, for at least 1 hr, or ideally overnight. Heat the oven to 220C/200C fan/gas 7. Toss the wings with the oil, then arrange in a single layer on a wire rack set over a baking tray. Bake for 25-30 mins until golden, then turn the wings over and bake for 25-30 mins more until crisp. Transfer to a platter with sauces for dipping (see tips below), or put a large bowl on the table next to each sauce and toss the wings in the sauces.

Chicken Inasal aebcf0a

Atchara

Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well. Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see ‘goes well with’, below). Will keep in the fridge for five days.

seasonal fennel and veg gratin

Roast fennel & bread gratin

Heat the oven to 200C/180C fan/gas 6. Toss the fennel with the olive oil to coat it on a baking tray or in a gratin dish, adding a pinch of sea salt and the thyme leaves. Roast for 20 mins, tossing halfway through, until softened and caramelised.

Meanwhile, tear the sourdough into chunks, tip into a bowl and pour over the milk and wine. Set aside. Combine the parmesan with the crème fraîche and season with salt, pepper and a little grated nutmeg.

Once the fennel is roasted, remove from the oven and leave to cool slightly. Add the soaked bread to the fennel, and mix together. Pour over the crème fraîche mixture and half the herbs, and stir to coat the bread and fennel. Grate over a little extra cheese, then bake for another 25-30 mins, or until golden, bubbling and crisp at the edges. Top with the remaining herbs.