Vietnamese Mint Lemonade Food

MINT LEMONADE

Steps:

• Slice 7 lemons thinly.
• Seed sliced lemons and place in a large mixing bowl.
• Add 12 mint leaves; sprinkle with sugar.
• Pour in boiling water.
• Let sit for 45 minutes at room temperature, occasionally pressing lemons and mint with a wooden spoon.
• Strain liquid through a fine-mesh strainer into a glass punch bowl or a pitcher with at least a 2 1/2 quart capacity.
• Juice the remaining lemon; add to the strained liquid.
• Add cold water; stir well.
• Add ice cubes; stir rapidly.
• Ladle or pour lemonade and a few ice cubes into each glass; garnish each with a mint leaf.

MIDDLE EASTERN LIMONANA

Steps:

• In a blender, combine the lemon juice, mint, sugar, and 1/2 cup of the water and blend until fully liquid. Strain through a fine-mesh sieve, reserving the liquid and discarding the solids. In a pitcher, stir together the mint mixture and the remaining 3 1/2 cups water. Serve over ice cubes.

MINT LEMONADE

Steps:

• In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
• In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.

VIETNAMESE MINT LEMONADE

Steps:

• Place the sugar in the bottom of a large jug.
• Add ice, lemon juice, the slices of lemon, the mint and top up with the mineral water.
• Serve in glasses with straws.

MINTED LEMONADE

Steps:

• To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

RASPBERRY MINT LEMONADE

Steps:

• Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
• In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
• Fill ice cube tray with lemonade and freeze.
• Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not "water down" the flavors.

SODA CHANH-LIME LEMONADE FROM LêLê

Steps:

• First prepare the simple syrup. In a saucepan bring the water and sugar up to a boil while stirring and cook until all of the sugar has dissolved. Cool the mixture down and store it in the refrigerator for up to two weeks.
• In 4 large glasses add to each 1 lime slice and 2 sprigs of mint, then add to each glass 40 ml of the simple syrup and 20 ml of the lime juice.
• Add ice cubes to each glass and then add sparkling water to fill each glass.
• Decorate each glass with one of the remaining sprigs of mint and serve.

VODKA LEMONADE WITH MINT

Steps:

• Combine chopped mint and sugar in a large bowl. Stir in vodka and lemon juice. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
• Strain lemonade into a pitcher. Fill six 6- to 8-ounce glasses with crushed ice; pour lemonade over.

VODKA MINT LEMONADE

Steps:

• Add all ingredients, except soda, and refrigerate about 2 hours.
• Try to kindof crush the mint with a wooden spoon to release its flavors.
• Strain (you don't have to do this).
• Add soda and serve over ice.
• (note: you don't want your soda to go flat, so you might want to top off each glass with a good splash of soda rather than mixing it with the entire mix) (depends on how fast you will drink this).