Minty Lemonade

Fresh lemon juice and cold water, stirred with a homemade mint infusion and poured over ice. After two or three Richberry halves, the lemon swings from sharp to mellow while the mint stays cool.

Total time: 4 hr 20 min
Servings: 6

Naturally sweet twist
Cool & lemony

Alcohol-free

Two tumblers of pale lemonade with lemon slices and mint sprigs on a whitewashed table, with a lime and a lemon wedge — Sour meets Sweet Magic

Ingredients

Mint infusion

¾ cup water
⅓ cup fresh mint leaves, packed and roughly chopped

Lemonade

3 cups cold water
1½ cups fresh lemon juice
ice
fresh mint leaves, to garnish (optional)
2–3 Richberry halves

How to Make It

Make the mint infusion
Stir the water and chopped mint together in a small saucepan and cook over medium heat for 4–6 minutes. Take it off the heat and leave to stand for 10 minutes.
Strain and chill
Strain through a fine sieve and discard the mint. Refrigerate the infusion for at least 4 hours; it keeps for up to 5 days.
Mix and serve
Stir the cold water, lemon juice and mint infusion together in a jug. Fill 6 glasses with ice, and mint leaves if you like, and pour over the lemonade.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.