Fresh Mint Lemonde
From "Quick & Kosher" by Jamie Geller
pg. 75
1 cup sugar
4 cups cold water, divided
1 cup freshly squeezed lemon juice
1-3 sprigs of fresh mint
In a small saucepan over medium heat, mix sugar with 1 cup water. Cook until sugar dissolves, stirring continually, for 3-5 minutes.
Pour sugar syrup, lemon juice, and remaining 3 cups of water into a pitcher; add mint and stir well.
Serve in a glass over ice.
From "Quick & Kosher" by Jamie Geller
pg. 75
1 cup sugar
4 cups cold water, divided
1 cup freshly squeezed lemon juice
1-3 sprigs of fresh mint
In a small saucepan over medium heat, mix sugar with 1 cup water. Cook until sugar dissolves, stirring continually, for 3-5 minutes.
Pour sugar syrup, lemon juice, and remaining 3 cups of water into a pitcher; add mint and stir well.
Serve in a glass over ice.
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