Crushed Mint LemonadeKelsey Banfield
When I was pregnant with my daughter I became addicted to the Mint Lemonade from Le Pain Quotidian. I was devoted to the super tart lemonade filled with real crushed mint leaves though. My cravings outdid my budget, however, so I only treated myself once in a while. Finally, I wised up and started making it at home. It really is incredibly easy and now I make it every summer. There is always a pitcher in our fridge and even my kids have come to love it!
Crushed Mint Lemonade
2 quarts fresh or storebought lemonade
1 generous handful fresh mint leaves
1. Wash the mint leaves under running water and pat them dry. Then, place them in a chopped board and lightly bruise them with a meat pounder or similar heavy blunt object. This will release the oils but you don’t want them torn.
2. Place the mint leaves in the bottom of a 2 quart pitcher and pour in the lemonade. Then, stir well. Chill the lemonade for at least 2 hours to let the mint flavors infuse the lemonade. *I’ve also tied up the mint in cheesecloth or a tea strainer before to infuse the lemonade, but I like the way they look at the bottom of the glass.
3. Serve each glass of lemonade over lots of ice with a straw so you don’t drink all the mint leaves. You can also use the bottom of the straw to crush the mint leaves in your glass if you want it even more minty!