Lebanese Mint Lemonade

Ingredients

• 1 cup freshly squeezed lemon juice (approximately 6 to 8 large lemons)
• 1 cup fresh mint leaves, tightly packed, plus extra sprigs for garnish
• 3/4 cup granulated white sugar
• 3/4 cup water (for simple syrup)
• 2 cups cold water (for mixing)
• 2 cups ice cubes
• 1/4 teaspoon orange blossom water (optional but traditional)
• Lemon slices for garnish

Instructions

1. Make the simple syrup by combining 3/4 cup sugar and 3/4 cup water in a small saucepan over medium heat, stirring constantly until the sugar fully dissolves, about 3 to 4 minutes. Remove from heat and let cool to room temperature.
2. Squeeze all lemons to yield 1 cup of fresh lemon juice, removing any seeds. Set aside.
3. Place the packed cup of fresh mint leaves into a blender along with the cooled simple syrup and blend on high for 30 seconds until the mint is fully pulverized and the syrup turns a vibrant green color.
4. Pour the mint-infused syrup through a fine mesh strainer into a large pitcher, pressing the mint solids with the back of a spoon to extract all the liquid. Discard the solids.
5. Add the fresh lemon juice, 2 cups of cold water, and orange blossom water if using, into the pitcher with the strained mint syrup. Stir well to combine.
6. Taste the lemonade and adjust sweetness by adding more simple syrup or tartness by adding a splash more lemon juice according to preference.
7. Fill four tall glasses with ice cubes, pour the Lebanese Mint Lemonade evenly over the ice, and garnish each glass with a fresh mint sprig and a slice of lemon. Serve immediately.