Close
sub-img
Honeyed Lemonade with Mint Recipe: Cook Vegetarian Magazine

Honeyed Lemonade with Mint

Serves:
 4
Ready in:
 30 to 60 mins

Cost Cutting Freezes Well Gluten Free‏

Ingredients
  • 3 large lemons
  • 300ml water w4 tbsp Rowse Pure & Natural Set Honey
  • 3 stems fresh mint, plus extra for serving
  • 500ml sparkling or still water
Method
  • 1

    Pare the rind from the lemons with a swivel bladed vegetable peeler, taking off as little white pith as possible as this will make the lemonade bitter. Addthe pared strips to a saucepan with the water and honey. Cover and cook gently for 30 minutes.

  • 2

    Take the pan off the heat, stir in the three stems of fresh mint, recover and leave to cool. Transfer to a large jam jar, cover and chill overnight.

  • 3

    Squeeze the juice from the lemons, stir into the syrup then strain into a jug or bottle.

  • 4

    Dilute to taste with water and serve in ice-filled tumblers. Decorate with extra mint sprigs.

  • PER SERVING: 9 FAT (Excluding extras)

www.

Honeyed Lemonade with Mint Recipe: Cook Vegetarian Magazine

Honeyed Lemonade with Mint was taken from COOK VEGETARIAN

Download Cook Vegetarian  now! Available on your Newsstand...

     
print recipe

Cost Cutting Freezes Well Gluten Free‏ Quick Make

Serves:
 4
Ready in:

Cost Cutting Eco Friendly Quick Make Vegan Friendly

Serves:
 2
Ready in:

Cost Cutting Eco Friendly Freezes Well Quick Make

Serves:
 4
Ready in:

why not

Trial Offer and FREE gift (3 piece berry bowl & cherry pitter)

 
Available on Newsstand...

New recipes

Iced Blackcurrant Mousse

Cost Cutting Freezes Well Gluten Free‏ Quick Make

Serves:
 4
Ready in:
Garlicky Crumbed Spaghetti

Cost Cutting Eco Friendly Quick Make Vegan Friendly

Serves:
 2
Ready in:

follow us on twitter!