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

Ingredients
  • 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

Directions

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.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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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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