Peppermint Lemon Recipes

LEMON PEPPERMINT STICK

Lemon Peppermint Stick image

Lemon peppermint stick also known as Baltimore lemon stick or FlowerMart lemon peppermint stick. Lemon peppermint stick is a Baltimore tradition that a must for summer fairs, fundraisers, backyard and block parties.

Provided by Sarah Mock

Categories Snacks

Time 3m

Number Of Ingredients 2

Ingredients

1 Lemon (cut in half)
2 Soft peppermint stick

Steps:

Slice a lemon in half around the circumference. Some people cut the top third off but I find that the short sticks do better in half a lemon. Also, if this is a fundraiser you have a better profit margin if you can sell 1 vs. the one.
Use a little knife to make a small X in the center of the lemon and press the soft peppermint stick into the center.

Nutrition Facts : ServingSize 2, Calories 72 kcal, Carbohydrate 20 g, Protein 1 g, Sodium 2 mg, Fiber 3 g, Sugar 9 g, Fat 1 g, SaturatedFat 1 g

MINT LEMONADE

Mint Lemonade image

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

1/4 cup sugar for simple syrup
Ice cubes
1 2/3 cups freshly squeezed lemon juice
2 tablespoons julienned mint, plus leaves for garnish
1 lemon, sliced 1/4-inch thick, plus more for garnish

Steps:

In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.

PEPPERMINT LEMONADE

Peppermint Lemonade image

Cool, tingly, and oh so refreshing!

Provided by Debby Ward

Categories Drinks Recipes Lemonade Recipes

Time 3h15m

Yield 16

Number Of Ingredients 4

Ingredients

1 (12 ounce) can frozen lemonade concentrate, thawed
1 fresh lemon
1 ¼ cups white sugar
½ cup fresh mint leaves

Steps:

Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 29.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 27.9 g

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