Citrus Mint Lemonade — Daughter Jean

Even though it may not look like it based on the weather and the current news events….Spring is upon us! It is prime season for all things citrus this time of year so I took advantage and did a remix to the traditional lemonade.

Being from the Southern region of the United States, I understand the importance of good lemonade. The Spring and Summer days can get extremely hot. I’m not talking jalapeño hot. I’m talking habanero hot! Therefore, just like sweet tea, lemonade is a staple. I wanted to add a twist to the traditional recipe by adding mint and a couple of the delicious citrus fruits available at the moment. So it is not only delicious but also refreshing. Give it a try! Let’s grab all of the lemons life is giving us right now and make lemonade. However, don’t forget to bring the navel oranges, grapefruit, and mint to the lemonade party. 😉

Citrus Mint Lemonade

Yield: 3.25 quarts (about 13 cups)

10 cups water (2 cups & 8 cups, separated)

1 or 1 1/4 cup sugar (base it on your preference)

2 tbsps lemon zest

2/3 cup mint (1/3 cup & 1/3 cup, separated),

1 1/2 cup lemon juice, freshly squeezed

2/3 cup navel orange juice, freshly squeezed

1 cup grapefruit juice, freshly squeezed

Combine 2 cups of water with the sugar, lemon zest, and 1/3 cups of mint leaves in a small sauce pot. Add the mint stems as well. Stir and heat over medium heat until sugar dissolves. About 5 to 7 minutes. Strain the mixture with a fine mesh strainer into your pitcher and add the remaining 8 cups of water.

Add the lemon, grapefruit, and orange juic to the pitcher. Stir and add the remaining mint. Chill for at least 3 hours. Serve chilled over ice with mint, lemon, grapefruit, and orange slices if desired.

Tip: Remove the mint and fruit from the pitcher if not consumed the first day.