Recipe: Mint Syrup for Mint Lemonade (make ahead, 1970's)
BeveragesMINT SYRUP FOR MINT LEMONADE
1/4 cup boiling water
1 cup chopped fresh mint leaves
Juice of 6 lemons
Grated rind of 1 lemon
Juice of 3 oranges
1 cup superfine sugar
FOR SERVING:
Ice water, soda water or ginger ale
Ice
Pour 1/4 cup boiling water over mint leaves. Add lemon juice, grated lemon rinds and orange juice. Stir in sugar.
Refrigerate in a tightly capped bottle. The mint syrup will keep well in the refrigerator for as long as 2 weeks.
TO SERVE:
Pour enough of the liquid into a glass to make it 1/4 or 1/3 full; then add ice water, soda water or ginger ale. Add ice.
Makes 4 cups
Source: Recipe booklet: Cooking with Herbs, Reader's Digest, 1978
1/4 cup boiling water
1 cup chopped fresh mint leaves
Juice of 6 lemons
Grated rind of 1 lemon
Juice of 3 oranges
1 cup superfine sugar
FOR SERVING:
Ice water, soda water or ginger ale
Ice
Pour 1/4 cup boiling water over mint leaves. Add lemon juice, grated lemon rinds and orange juice. Stir in sugar.
Refrigerate in a tightly capped bottle. The mint syrup will keep well in the refrigerator for as long as 2 weeks.
TO SERVE:
Pour enough of the liquid into a glass to make it 1/4 or 1/3 full; then add ice water, soda water or ginger ale. Add ice.
Makes 4 cups
Source: Recipe booklet: Cooking with Herbs, Reader's Digest, 1978
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