Minted Lemonade

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It feels like summer, right? It would feel more like summer if we weren't still on the market, with our house spotless and sterile. All this cleanliness is getting even to me. How are we going to have air-conditioned, in-door picnics on our living room rug while trying to sell? No one is going to fall in love with the condo with us sprawled out, the place stinking of cheese and salami, and empty champagne bottles around. Things need to pick up. Quick!

Back to the point though. Summer. Summer means lemonade. I've never made lemonade. I'm not sure why, but most citrus drinks do not appeal to me. I'll drink them with brunch maybe. But mostly because they come as part of my cocktail.

But we had lemons. Lots of them. And mint. So the husband suggested a Bobby Flay recipe. I was a little hesitant until reading this review, "this is pretty sweet not 2 sugary but it is so wicked and sick." How could you argue with that? Wicked and sick is what I want my lemonade to be. So I said sure, but soon learned it's hard work squeezing lemons! However, after all the work was done, the lemonade sure tasted good with our lunch out on the patio. It really was pretty delicious, with the mint being a nice touch.
2 cups sugar
6 cups water
2 cups fresh lemon juice
1/2 cup mint leaves

To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

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