Cardamom Lemonade
130kcal
Ingredients
- 1 cup freshly squeezed lemon juice (about 6 lemons)
- 1 cup granulated sugar
- 6 cups cold water, divided
- 10 green cardamom pods, lightly crushed
- Ice cubes, for serving
- Fresh mint leaves, for garnish
- Lemon slices, for garnish
Equipment
- fine mesh sieve
- large pitcher
- citrus juicer
- mixing spoon
- serving glasses
Method
- In a small saucepan, combine the sugar and 1 cup of water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely to create a simple syrup.
- Add the crushed cardamom pods to the syrup, reduce the heat to low, and let simmer for 5 minutes to infuse the flavor. Remove from heat and let cool completely.
- Strain the cardamom syrup through a fine-mesh sieve into a large pitcher, discarding the cardamom pods.
- Add the freshly squeezed lemon juice and the remaining 5 cups of cold water to the pitcher. Stir well to combine.
- Taste and adjust sweetness if needed by adding more sugar or water, depending on your preference.
- Fill glasses with ice cubes and pour the cardamom lemonade over the ice. Garnish with fresh mint leaves and lemon slices before serving.
- Store any leftover lemonade in the refrigerator for up to 2 days, stirring well before serving again.
Nutrition
Calories130kcalCarbohydrates34gSodium3mgPotassium55mgSugar31gVitamin C22mgCalcium10mgIron0.2mg
Notes
For a natural sweetener, replace sugar with honey or maple syrup. Use a citrus juicer for quicker prep. Don’t over-simmer the cardamom to avoid bitterness, and be sure to strain well. This lemonade keeps for up to 2 days in the fridge. Freeze leftovers in cubes for your next batch!