Appears in Cook's Country June/July 2006
Most pre-made lemonade is sweet and sugary with not enough lemon. We wanted to find a way to maximize the bright flavor of fresh fruit and add just enough sweetness.
WHY THIS RECIPE WORKS
Our Minty Lemonade recipe maximizes the bright flavor of fresh-squeezed lemon juice and lemon zest, and adds just enough sweetness to temper its tartness. We muddled (or mashed together) thinly sliced lemon and fresh mint with sugar to swee...