The Washington Post

Mint and Sage Lemonade

Mint and Sage Lemonade 16.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jul 24, 2013

This refreshing take on a summer classic is great on its own for all ages or enhanced with a splash of alcohol for adults.

Make Ahead: The juice-herb base needs to steep for 3 hours. The lemonade can be refrigerated for up to 3 days, but the herb flavors will diminish.

Servings: 16

Yield: Makes 1 gallon

  • 1 1/2 cups fresh lemon juice (from 6 to 9 lemons)
  • 12 sprigs mint, preferably different varieties, such as chocolate, apple and spearmint
  • 6 sprigs sage
  • 1 cup sugar
  • Cool water


Combine the lemon juice and herbs in a nonreactive (glass or plastic) bowl; steep at room temperature for 3 hours.

Pour the juice mixture through a fine-mesh strainer into a 1-gallon pitcher or container, discarding the solids. Stir in the sugar until dissolved, then add enough water to yield 1 gallon of lemonade.

Stir just before serving, over ice.

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Recipe Source

Adapted from Dana Sutton, chef at Evensong Farm in Sharpsburg, Md., featured in the "2013 Maryland Buy Local Cookout Recipes" online cookbook.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 50

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 14g 5%

Dietary Fiber: 0g 0%

Sugar: 13g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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