Posted by bakinghistory on August 27, 2007
The coolness of mint is balanced by the tartness of lemon in this very pleasant and refreshing drink
This is my entry for the Monthly Mingle event (the theme for September: Liquid Dreams) hosted by Meeta at What’s for Lunch, Honey?
From the original recipe by Maria Willett Howard
In “Lowney’s Cook Book” 1907–USA
1 bunch of mint (I used chocolate mint, a cultivar of peppermint)
2 cups (500 ml) ice water
lemon juice to taste
2 cups (400 g) sugar
4 cups (1 liter) water
To serve: plenty of crushed ice & fresh mint leaves to decorate
Make the mint water: place ice water and mint leaves (well washed) in a blender and blend till the leaves are liquefied, place the mint water in a glass container and refrigerate, covered, overnight.
Make the syrup: dissolve the sugar in 4 cups of water and boil for 5 minutes, let cool then refrigerate in a covered glass container, overnight.
Assemble the drink: Mix the syrup with the strained mint water and add lemon juice to taste. Serve with plenty of crushed ice and a sprig of fresh mint.