Minted Lemonade

Maggy Keet | 9 Jun 2010 | 1 Comment

Serves 4

1 cup juice and the squeezed shell halves from 3 to 4 large lemons
1/2 cup packed mint leaves
2/3 cup sugar

Place lemon shells, mint and sugar and a cup or so of ice in a large pitcher. Use a wooden spoon or spatula to bruise mint and lemon shells. Add lemon juice and 1 quart of water. Stir until sugar dissolves. Serve. (Any leftover lemonade can be strained and refrigerated).

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.