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.
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.
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.
Email questions to the Food Section at firstname.lastname@example.org.