I think LEMONADE is the official beverage of summer no matter which part of the world you live in. In Pakistan, the country of my birth, it is often referred to as SHIKANJBEEN or even simply as LEEMBOO PANI.
It wasn’t until I arrived in the Middle East, more specifically, Saudi Arabia, that I saw the addition of mint in the mix. Lemon Mint was every where. From the prepackaged sugary variety at grocery stores to freshly squeezed versions at high end restaurants, it was the beverage of choice for the Saudi population. Much like berry flavored drinks are here in the United States.
The pairing of lemon and mint is so refreshing and gives one great benefits. What’s good to know is that just one lemon provides 51% of your daily recommendation of vitamin C.
BENEFITS OF LEMON MINT
- protects against heart disease;
- prevents kidney stones;
- reduces the risk of cancer;
- improves digestive health.
Mint is full of antioxidants such as perillyl alcohol and rosmarinic acid as well as trace minerals and vitamins such as iron, vitamin A and potassium.
HOW TO MAKE THE SIMPLE SYRUP:
To make the simple syrup, all you have to do is take equal parts sugar to water and stir to dissolve the sugar on stove top. Let the syrup cool before storing it in a glass bottle for future use.
- 3 lemons, juiced or 3/4 cup lemon juice
- 3 C water
- 1/4-1/2 C simple syrup
- 3 sprigs mint
- Juice the lemons and add to blender along with the rest of the ingredients except ice.
- Blend till combined.
- Pour over ice and enjoy!
- I have kept a range for the simple syrup depending on how sweet you like your drinks. You can add as much or as little depending on your preference.
- Avoid using prepackaged lemon juice as using fresh ingredients gives the best results.
DID YOU MAKE THIS RECIPE?
Let me know down in the comments. I love to hear feedback from you!
IF YOU LIKE THIS