Mandarin Oranges and Lemon are one of my favorite things about the spring produce season. My family and I for that matter can eat dozens of Mandarin Orange a week. It’s always so sad when they stop appearing on the grocery store shelves. Time to make the most of them, right?
This lemonade does just that. Mandarins have such a concentrated sweet flavor that is more intense than a regular orange, so I thought they would be delicious in a lemonade. And I obviously have some sort of obsession with lemonade. And, as with every lemonade I make, I think this one might be our new favorite.
Most homemade lemonades are simple enough, as is this one. It starts with a lemonade base, a simple syrup made of fresh lemon juice, sugar, and water. That’s cooled and mixed with juice mandarin oranges(clementines work too!) and crushed mint. I used a new, white mortar and pestle to crush the mint for these lemonades. Now the bowl is stained green. But it was totally worth it.
Mint and mandarin are dreamy together. I think I’ll be freezing mandarin juice just so I can drink this all spring long.
- 1 C. Freshly Squeezed Lemon Juice
- 1 C. Sugar
- 1 C. Water
- ½ C. Freshly Squeezed Mandarin Orange
- 12 Mint Leaves
- Water, to dilute
Combine the lemon juice, sugar, and water in a saucepan and bring just to a boil.
Remove from heat and let cool. Pour into an airtight container and chill completely.
Crush the mint leaves using a mortar and pestle.
Combine the chilled lemonade base, crushed mint leaves, and mandarin juice. Add water to taste.
Serve over ice.