Cranberry Mint Lemonade & Basil Lemonade

One night, I got a million lemons from a dumpster session:

And, as the saying goes, when life gives you lemons, make lemonade. I don't like regular lemonade a whole lot (in fact, I'm not even that big a fan of juice in general). However, adding herbal infusions or tea make it much yummier and more exciting.

I know it's the middle of winter, but this refreshing drink reminds me of summer (even though it's cold). It's a good use for lemons that are starting to get a bit of white mold on the rind. If they are soft on the inside, then don't use them. If there's green mold, also avoid using them. Lemons typically last over a month if left in the fridge due to their acidity, so don't let the white mold on the rind put you off. Also, lemons aren't great to compost (especially if you vermicompost because the worms don't like the acid), so really try to use them before they spoil.

CRANBERRY MINT LEMONADE

Ingredients:
2-3 cups cranberries
Juice from 14 small lemons (about 3 cups of juice) (see lemon's scale below)
1 orange, quartered
6 (or more) cups water
2 pinches salt
3/4 cup sugar (or less if you prefer more sour lemonade)
2 sprigs of fresh mint
1 lime to garnish (optional)

Juice 13 small lemons. The scale of the lemons I get most often is this:
Juicing lemons by hand is a LOT of work - it may take a few sessions over several days.

Next, put cranberries & orange slices in a pot with 3 cups of water at medium-high until the water boils and all the cranberries pop (about 10 min).

Strain mixture and return juice to pot - put aside the pulp to eat or use for a sauce (check out cranberry sauce recipes online - most first steps involve doing what you just did)!
Add 1/2 cup sugar. Boil for 2 min.
Add lemon juice and remainder of sugar & water.
Add 1 sprig of mint.
Move to a container and let cool. Leave the mint sprig in the mixture for a few days when storing the juice to release more mint flavor, then remove it.

Pour into glasses (Mason jars are my favorite) with crushed ice. Add a fresh sprig of mint and a slice of lemon or lime to garnish.

Also, a variant:

BASIL-INFUSED LEMONADE

Ingredients:
3 cups of fresh lemon juice
6 cups (or more) of water
3/4 cup sugar
6 sprigs basil

Mix lemon juice, water, and sugar. Add 5 sprigs of basil (including stems). Cool in the fridge for at least a day before removing and composting basil. Serve with 1 sprig of basil for garnish and crushed ice.

For a more intense version of these, try adding a light soda (like ginger ale or sprite) or alcohol (I imagine vodka would be best). I don't drink anymore, so try it out and let me know how it is!

Perfect for a summer garden party.

Makes about 1200 ml.

Items not dumpstered or donated: Mint & basil (from my window garden)