Minted Lemonade

by Tenina Holder

Got lemons? Make lemonade….got mint? Add it as garnish and you have a refreshing spritzer that can go a long way to refresh all and sundry on a hot day…not that there are many of those around just yet…but they are coming. Brace yourself Australia…there is a whiff of summer in the air in Perth today, and I have to say, I am excited! This recipe requires a little forethought, but is easy and a great way to get a vitamin C hit in what is essentially a fizzy drink….Cin Cin!

I make this all the time…it is amazing…you just have to remember to make it ahead of time enough so you have a little fizz, and don’t go too far over board with the fermentation and then think you are serving ‘lemonade’….you could be in trouble if drinking this then driving…just sayin’.

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  • 5 - 6 large lemons, peel and juice
  • 300 g sugar
  • 1 Handful mint leaves
  • 2 Litre water (use 2L mark in thermo bowl)
  • 1 tsp yeast granules
  • Mint leaves and sliced strawberries to garnish



Place long strips of peel, sugar, mint and water into Thermo bowl and cook 10 min/100°C/speed 2. Allow to cool completely.


Add juice and yeast and mix 10 sec/speed 2. Strain into sterlised glass jars removing all peel and mint. Close jars and leave out of the fridge for around 2 days until bubbles start to appear.


Over lots of ice with additional mint leaves and sliced strawberries.

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