Pellegrino and Mint Lemonade

I worked in the garden much of the day today, then treated myself to some fresh, homemade minted lemonade.  So cooling and refreshing..

Pellegrino and Mint Lemonade

6 large lemons, halved around the equator
1/2 tray ice cubes (filtered water)
1 palmful fresh spearmint leaves
1-1/2 cups Pellegrino or other sparkling mineral water
sweetener of your choice

Use a exprimidor de lima (Mexican lemon squeezer) or other device to squeeze all of the juice into a blender, leaving the seeds and peel behind.   Add ice cubes, mint, mineral water and sweetener and pulse until the ice is crushed.  Taste and adjust for sweetness then serve immediately.

8 thoughts on “Pellegrino and Mint Lemonade

  1. I love lemonade. My favorite way is to add a generous portion of vanilla and sweeten with honey :) I’m really looking forward to the wild mint season so that I can try adding it to the vanilla mix. I also just like trudging through the mint and having the scent saturate the air while I pick it.

    1. That sounds great! Here’s another really healthy, delicious drink..

      2 large Granny Smith apples, cored
      1 cup fresh, whole milk
      Raw, local honey to taste
      2 pinches crushed cardamom
      a few ice cubes

      Pulse everything together in a blender until slushy and serve in chilled glasses

  2. oooh.. that does sound good. We lost our raw milk hookup :*( and I’m the only one who doesn’t get serious digestive issues from the vat pasteurized, non-homogenized organic that’s available at the store.
    The raw goat milk is $20/gallon here, so that’s out as well.
    boo :(
    I wonder if it would work with homemade almond or rice milk…

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