Southern Mint Fresh Lemonade

Instructions

1. 1

   Wash the fresh lemons and mint sprigs thoroughly under cold water. Roll 6 lemons firmly on the kitchen counter to loosen their juices, slice them in half, squeeze out 250 ml of fresh lemon juice into a glass bowl, and remove any seeds. Prepare a small saucepan for making the mint syrup.

2. 2

   Combine 200 g granulated sugar and 250 ml water in the small saucepan set over medium heat. Stir continuously with a wooden spoon for 3 to 4 minutes until the sugar crystals melt completely and the mixture comes to a gentle simmer. Do not let it boil excessively.

3. 3

   Remove the saucepan from the heat immediately. Stir in 25 g fresh mint sprigs, gently pressing them into the hot syrup with the spoon to release their aromatic oils. Let the syrup steep at room temperature for 10 minutes, then strain through a fine mesh sieve into a bowl and discard the mint.

4. 4

   In a large glass pitcher, pour in the freshly squeezed 250 ml lemon juice, the strained mint simple syrup, and the remaining 750 ml of cold water. Stir briskly with a long spoon for 30 seconds until the flavors combine uniformly.

5. 5

   Drop 2 thin lemon slices into the pitcher to infuse extra citrus aroma. Place the pitcher in the refrigerator for at least 15 minutes to chill thoroughly. If the lemonade feels too sweet, stir in a tiny splash of cold water.

6. 6

   Fill tall serving glasses to the top with 300 g ice cubes. Pour the cold mint lemonade evenly over the ice, garnish each glass with a fresh mint leaf, and serve icy cold alongside hot Southern fried green tomatoes.