Nothing better than to enjoy a beautiful hot and sunny day sipping on a refreshing Limonada con Menta. Made in 5 minutes with just 4 ingredients!
Nothing is more refreshing than a fresh Limonada con Menta. This is a lemonade recipe with a nice touch of mint.
It’s one of those recipes that you commonly see in the summertime at pool parties, cookouts, and almost every food joint you see around.
But it doesn’t have to be hot to have a refreshing drink. Anytime is good for a minty lemonade, a Puerto Rican limoncello cocktail, a no rum pina colada, or even a mojito passion fruit cocktail.
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Why This Recipe Works
- A simple recipe that even kids can make!
- Is a recipe that is very easy to customize to your own taste.
Recipe Ingredients
- Water- In this recipe, we use room temperature water to add ice when ready to drink. The recipe calls for 7 ½ cups of water but you can always tweak this up or down.
- Sugar– I use white sugar but you can also use brown sugar.
- Mint- You only need 4 leaves of mint and more for garnishing.
- Lemons- In this recipe we use 3 lemons for the juice and 1 to add to the juice as garnish. You can add more lemons for garnish if you like.
📓 Note: If you have any lemons left, you can make roasted lemon pepper chicken thighs for dinner and a tres leches de limon cake for dessert!
Variations
- Bubbly– One of the variations I love to do is to add some fizz to my juice. Use a club soda or carbonated water to achieve this.
- Frozen- This is great to put in a blender with a few pieces of ice and blend to make frozen limonada con menta.
How to Make a Limonada con Menta
- Photo 1: Heat half a cup of water in the microwave to dissolve the sugar and stir. This can be done on the stovetop but the microwave is faster and easier. You want to cut 1 lemon into wheels and put it aside. You also want to cut the rest of the lemons in half.
- Photo 2: Squeeze your lemons and remove any seeds that fell into the juice. You can do this step by hand or use a lemon squeezer. Add the water mix, mint, lemon wheels, and lemon juice into a large pitcher and stir. You can chill, or enjoy right away.
Recipe Tips
- Roll your lemons lightly to make it easier to release all the juice. This is a good tip if you have to squeeze your lemons by hand.
- If you want to enjoy this immediately, I suggest you use cold lemons and very cold water. Remember to add ice to your cup, not the pitcher to avoid watery juice.
- I recommend storing the juice in a large pitcher for no more than 5 days because by day 3 the mint starts to welt. This can give the juice a funny taste.
Frequently Asked Questions
You can but you will need a lot more limes because they are smaller than lemons. But for this recipe, it is best to use lemons because I find that limes are a little bit more bitter. You will need to use a little bit more sugar to balance the flavors.
No need for a blender, juicer, or any electric equipment. You will need a knife to open up the lemons, and preferably a lemon squeezer. But even if you don’t have one you can still make this by squeezing the lemons by hand. Another option is to take a spoon and scrape the inside of the lemons to release all the juice. Make sure to remove any seed that falls out into the juice.
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Limonada con Menta (minty lemonade)
Ingredients
- 4 mint leaves
- 7 ½ cups water
- ¾ cup sugar
- 4 lemons or 6 ounces of juice
Instructions
- Heat ½ cup of water in the microwave for 1 minute. Add sugar to the mug and stir until most of the sugar is dissolved. Add this mixture to a large pitcher.
- Take 1 lemon and cut it into wheels and reserve. Cut 3 lemons in half and squeeze them into a small cup. Scoop out any seeds that fell into the cup and pour into the pitcher. Using a lemon squeezer makes this step easier.
- Take the mint leaves in your hand and gently squeeze them to help them better infuse the juice. Add to pitcher.
- Add the rest of the water and the lemon wheels to the pitcher. Mix everything and chill or serve over ice.
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Recipe Notes
- Substitutions- White sugar is used in this recipe, which you can substitute for the same amount of brown sugar.
- Storage- Store in the refrigerator for 3 days.
- Making- In this recipe, you must heat half a cup of water to dissolve the sugar. The reason for this is to avoid feeling the granulated sugar when drinking it.
- Yield- This recipe makes 8 glasses of juice with a little over 8 ounces per glass.
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