Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 medium tart green apples (such as Granny Smith), cored and chopped
- 1 packed cup fresh mint leaves (plus extra sprigs for garnish)
- 1 cup (240 ml) water for mint syrup
- 2/3 cup (130 g) granulated sugar
- 1 cup (240 ml) freshly squeezed lemon juice (about 4–5 large lemons), divided
- 1/2 cup (120 ml) cold water for blending apples
- 2–3 cups (480–720 ml) cold water or sparkling water, to dilute
- Ice cubes; thin apple slices and lemon wheels for serving (optional)
Do This
- 1. Make mint syrup: Simmer 1 cup water and sugar in a small saucepan for 2–3 minutes until sugar dissolves. Stir in mint, cover, steep 10 minutes off heat, then strain and cool.
- 2. Juice lemons: Squeeze lemons to get 1 cup lemon juice; set aside 2 tablespoons for the apples and keep the rest for the lemonade.
- 3. Prep apples: Core and chop green apples, tossing immediately with the reserved 2 tablespoons lemon juice to prevent browning.
- 4. Blend purée: Add chopped apples and 1/2 cup cold water to a blender; blend until completely smooth. Strain through a fine-mesh sieve for a smoother drink, if you like.
- 5. Mix lemonade: In a large pitcher, combine apple purée, remaining lemon juice, 1/2 cup mint syrup, and 2 cups cold water. Stir well.
- 6. Taste and adjust: Add more mint syrup for sweetness and up to 1 additional cup water for a lighter flavor.
- 7. Serve: Fill glasses with ice, pour in the green apple–mint lemonade, and garnish with mint, thin apple slices, and lemon wheels.
Why You’ll Love This Recipe
- Brilliantly fresh and tart from green apples and real lemon juice, with just enough sweetness to balance.
- Cool, aromatic mint syrup adds a refreshing twist that feels special but is easy to make at home.
- Beautiful pale green color with mint flecks makes this drink look as vibrant as it tastes.
- Scales up perfectly for pitchers, parties, or make-ahead fridge batches.
Grocery List
- Produce: 3 medium tart green apples (Granny Smith), 1 large bunch fresh mint, 4–5 large lemons (buy 5 to be safe), extra lemons and 1–2 additional apples for garnish if desired.
- Dairy: None.
- Pantry: Granulated sugar, still or sparkling water, ice.
Full Ingredients
Mint Syrup
- 1 cup (240 ml) water
- 2/3 cup (130 g) granulated sugar
- 1 packed cup (about 25 g) fresh mint leaves and tender stems, plus more for garnish
Tart Green Apple Purée
- 3 medium tart green apples (about 600 g total), such as Granny Smith
- 2 tablespoons freshly squeezed lemon juice (taken from the 1 cup below)
- 1/2 cup (120 ml) cold water
Lemonade
- Remaining freshly squeezed lemon juice from above (you will need 1 cup / 240 ml total, including the 2 tablespoons for the apples)
- Mint syrup (from above), cooled
- Tart green apple purée (from above), cooled
- 2–3 cups (480–720 ml) cold water or sparkling water, to taste
- Ice cubes, for serving
- Extra mint sprigs, thin green apple slices, and lemon wheels, for garnish (optional)
Step-by-Step Instructions
Step 1: Make the mint simple syrup
Add the 1 cup (240 ml) water and 2/3 cup (130 g) sugar to a small saucepan. Set over medium heat and stir occasionally until the sugar dissolves and the liquid just begins to simmer, about 2–3 minutes. Remove from the heat, stir in the packed cup of mint leaves and tender stems, and press them down into the hot liquid with a spoon so they are fully submerged.
Cover the saucepan and let the mint steep off the heat for 10 minutes. The syrup should turn lightly green and very fragrant. Strain the syrup through a fine-mesh sieve into a heatproof jar or bowl, pressing the mint gently to extract as much flavor as possible. Discard the mint solids. Let the syrup cool to room temperature, then refrigerate while you prepare the rest of the lemonade.
Step 2: Juice the lemons
While the syrup steeps and cools, juice your lemons. Roll each lemon firmly on the counter with your palm to help release more juice, then cut in half and juice using a citrus juicer or reamer. Strain the juice through a small sieve to remove seeds and most of the pulp.
Measure out 1 cup (240 ml) of lemon juice. From this, set aside 2 tablespoons in a small bowl to toss with the apples. The remaining lemon juice (about 210 ml) will be used to build the lemonade later.
Step 3: Prep the green apples
Rinse and dry the green apples. Leave the peel on for extra color, tartness, and nutrients. Core the apples using an apple corer or by cutting around the core with a knife, then chop the flesh into roughly 1.25 cm / 1/2-inch pieces.
As you chop, toss the apple pieces with the reserved 2 tablespoons of lemon juice. This not only prevents the apples from browning but also adds a bright tartness to the purée. Make sure all surfaces are lightly coated in lemon juice.
Step 4: Blend the tart green apple purée
Add the chopped, lemon-coated apples to a blender along with 1/2 cup (120 ml) cold water. Blend on high speed for 30–60 seconds, or until the mixture is very smooth and no obvious chunks remain. You should get a thick, pourable purée.
For a smoother, more refined lemonade, pour the blended mixture through a fine-mesh sieve or nut-milk bag set over a bowl or jug, pressing to extract as much liquid as possible. Discard the dry pulp. For a more rustic, fiber-rich drink, you can skip the straining step. Transfer the purée to the fridge to chill slightly while you gather the rest of the ingredients.
Step 5: Mix the lemonade base
In a large pitcher (at least 1.5 L / 6 cups capacity), combine the green apple purée, the remaining lemon juice, and 1/2 cup (120 ml) of the cooled mint syrup. Add 2 cups (480 ml) of cold water or sparkling water and stir very well to blend; the mixture should turn a pale, slightly cloudy green with a fresh mint aroma.
Taste a spoonful. If it is too tart for your liking, add more mint syrup a tablespoon at a time until it hits your preferred sweetness. If the flavor is too intense, add up to 1 additional cup (240 ml) water to lighten it. Keep in mind that ice will dilute the drink slightly as it melts, so you can leave it just a touch stronger than you want the final flavor to be.
Step 6: Chill, garnish, and serve
For the best flavor, chill the pitcher in the refrigerator for at least 30 minutes so the lemon, apple, and mint can mingle. Just before serving, fill glasses generously with ice cubes. Give the lemonade a good stir, then pour over the ice.
Garnish each glass with a small sprig of fresh mint, a thin wheel or fan of green apple, and a lemon slice on the rim. Serve immediately while icy cold and fragrant. Stir occasionally as you drink to keep the apple purée evenly distributed.
Pro Tips
- Choose the right apples: Very tart varieties such as Granny Smith work best; sweeter apples will make the drink flatter and less refreshing.
- Get the most from your mint: Use both leaves and tender stems for the syrup, and avoid boiling the mint directly; steeping off-heat keeps the flavor bright instead of grassy.
- Adjust for your crowd: For kids or those who prefer milder drinks, add the full 3 cups (720 ml) water. For adults who enjoy a sharper, cocktail-style lemonade, stick closer to 2 cups (480 ml).
- Super-cold is key: Chill the syrup, purée, and lemon juice in advance so the drink starts out very cold and does not get watered down quickly by ice.
- Make it smoother: For a silky, almost juice-bar texture, strain both the apple purée and the finished lemonade through a fine-mesh sieve.
Variations
- Sparkling green apple–mint lemonade: Replace all or most of the still water in the final mixing step with chilled sparkling water. Add the bubbles just before serving so they stay lively.
- Frozen slushie version: Freeze some of the apple purée in ice cube trays. Blend the frozen purée cubes with the mint syrup, lemon juice, and a little water until thick and slushy.
- Adults-only cocktail: For each serving, add 30–45 ml (1–1 1/2 oz) vodka, gin, or tequila blanco to the glass before topping with the lemonade. Stir gently and garnish as directed.
Storage & Make-Ahead
You can make each component ahead for easy assembly. The mint syrup keeps well in a sealed jar in the refrigerator for up to 1 week. The green apple purée is best within 24–48 hours; store it in an airtight container in the fridge and give it a good stir before using. Once mixed, the lemonade will stay fresh and flavorful for about 2 days in the refrigerator. Stir before serving, as some apple solids may settle at the bottom. Add ice and sparkling water (if using) only just before serving to avoid excessive dilution or loss of carbonation.
Nutrition (per serving)
Approximate values per serving (1 of 4): about 180 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 5 mg sodium; 46 g carbohydrates; 2 g fiber (if unstrained); 40 g sugars; 1 g protein. These numbers will vary slightly depending on how much water you add, whether you strain the purée, and the exact sweetness of your apples.
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