Mint Lemonade

There is a place at Accra Mall that serves what to me is the best mint lemonade I have ever had. It's a little too sweet sometimes but you can always dilute it with water. Before I go on, I get my mint and lemon from the market but if you find that that is too much of a job for you, you can get it from any supermarket. It won't be as fresh and as vibrant as this is but it'll still taste pretty damn good and refreshing. For the lemons, I used the local green ones, it is way vibrant and tart than the imported ones sold at the mall. I hope you enjoy it as much as I did and if you're feeling a bit too daring, you can spike it up with a bit of whiskey or rum. Add more sugar if too sour, more lemon juice if too diluted or more water if too sweet.

Mint Lemonade

Recipe

what you need

2 1/4 cups freshly squeezed lemon juice

2 cups sugar

3 1/2 cups water

427g ice cubes (about 4 1/2 cups)

73g mint (about 4 1/2 cups loosely packed)

• You can juice the lemon and prepare the sugar syrup a day before so it's cold when you're ready to use.

Directions

Prepare the sugar syrup by combining the sugar and water and heating over low heat until the sugar is completely melted. Refrigerate until ready to use.

Remove mint leaves from thick stem (don't worry about the small stems), wash, drain and set aside.

Add lemon juice, cold sugar syrup, ice and mint and blend together to form a smooth mixture. Pass mint lemonade through a fine sieve and serve. Top with extra sliced lemons and mint and serve.