Summer is here. It’s greeting us with open arms and invitations to swim, read on the grass, and explore. It’s also an invitation to make some seriously good lemonade. This lemonade is divine. It will make you the Diva of Summer. Let’s bask in this all summer as we make tasty, natural treats for our favorite peeps. It is also naturally sweetened and your kids will be giddy that they can make such deliciousness right at home.
I wanted to put a spin on my usual lemonade so I tried infusing it with mint. The only new trick you might have to learn for this lemonade is to bruise the mint. New to bruising herbs? Don’t panic. It just means you beat up your stem of leaves. You can use the back of a spoon or back of a knife and literally bruise the leaves. Try to keep all of the leaves still attached to the stem so it’s easy to remove them later. If you don’t have any fresh mint at your place you can find it in any produce section. It will be nestled beside the other fresh herbs. But I’m positive one of your neighbors has some mint lingering in their garden. It’s impossible to destroy mint so they’ll beg you take as much as you can carry.
The rest of the recipe is a breeze with a blender and makes about 3 cups. The recipe doubles well if you have a house full of guests. Pour any leftovers into a icepop mold.
My final recommendation is to include some helpers as you stir and blend. This way they will know how to make this Watermelon Mint Lemonade on an afternoon when you’re too tired from exploring to squeeze the lemons.
When I was tinkering with the recipe my 8 year old took a sip and said, “Mom, I could drink this every day.” Boom. I’m the Diva of Summer.
Happy lemonade making!
Hey there! I’m Alli from Don’t Panic Mom. I live in the Middle of Nowhere with four kiddos and one Hunky Husband. I love to make sense of healthy living with the reality of a tight budget and hungry kids. Want more healthy hacks for modern moms? Follow me on Facebook.
- juice from 2 large lemons or 1/3 cup
- 1/3 cup honey
- 1/3 cup water
- 1 stem fresh mint leaves about 10 leaves, leaves still attached to stem
- 1 cup ice cubes
- 2 cups watermelon, cubed
- In a small saucepan, stir together honey, lemon juice, and water. Once the honey has dissolved, turn on your burner to medium heat. Next, take your stem of mint leaves and lightly bruise the leaves by tapping them with the back of a knife of spoon. Add it into the saucepan with your honey and water mixture. Stir for 2 minutes or so until you start smelling the mint. Remove the sauce pan and allow to cool on the counter. If you’re in a hurry you can also stick the syrup into the freezer.
- Add the ice cubes and watermelon to your blender and blend until you have a uniformly slushy mixture. Remove the stem of mint leaves from your syrup. Add in the cooled syrup and pulse a few times to mix.
- Serve immediately with lemon slices or mini watermelon wedges.
- Makes 3 Cups of Summer Perfection