Now that the Limoncello is doing its thing for the time being, what to do with all those lemons? There really aren’t any recipes I’ve come across that can make use of this much lemon juice so lemonade seems like a good use for it. Besides, it’s summer!
A good Italian lemonade can be made with either crushed basil or mint. I used mint in this recipe but basil can be easily substituted for a more sweet and pungent taste and aroma.
I’ve adjusted the sugar to make it lightly sweet which really brings out the flavors of the lemon and mint for the ultimate thirst quencher.

Leftover Lemon Mint Lemonade

Leftover Lemon Mint Lemonade. Photo by Leslie Brienza

Leftover Lemon Mint Lemonade
Serves 6
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Prep Time
1 hr
Prep Time
1 hr
  1. 3/4 cup sugar
  2. 1 1/2 cups water
  3. 1 cup lemon juice
  4. 3 1/2 cups cold water
  5. Ice cubes
  6. Mint and lemon slices for garnish
  1. In a medium saucepan heat 1 1/2 cups water with the sugar until sugar is dissolved to make a simple syrup. Cool completely.
  2. Juice about 7 lemons with some pulp to get 1 cup lemon juice
  3. Add ice cubes and mint to pitcher and, with a wooden spoon, crush mint until aromatic.
  4. Add simple syrup to pitcher along with lemon juice and remaining water.
  5. Stir to combine.
  6. Serve in tall glasses with ice, mint and lemon slices for garnish.
  1. Make sure sugar is dissolved completely
  2. smash mint with wooden spoon with the ice to release oils and aromatics
  3. Can be made with basil instead of mint
A Kiss in the Kitchen