June 2013 Recipe of the Month

It's heating up in Tucson! Wherever you call home, we hope a summer picnic or pool party is on your calendar! Executive Chef Justin Macy chose Miraval's Frozen Mint Lemonade as our June Recipe of the Month because it is so refreshing and has been a guest favorite for many years. This recipe can also be found on page 208 of Miraval's Mindful Eating Cookbook. Enjoy!

Frozen Mint Lemonade

Makes 8 ounces


  • 1 c. Miraval Lemonade (see below)
  • 1/2 c. crushed ice
  • 10 mint leaves

COMBINE the ingredients in the bowl of a blender and blend on high speed until frothy.

POUR into a tall glass and serve immediately.

Nutritional Information, per serving: CALORIES: 70; TOTAL FAT: 0 G; CARBOHYDRATE: 21 G; DIETARY FIBER: 0 G; PROTEIN: 0 G

Miraval Lemonade

Makes 6 cups; Serving Size: 8 ounces


  • 3/4 to 1 c. cane sugar, depending on desired sweetness
  • 1 c. water
  • 1 c. fresh-squeezed lemon juice (4 to 6 average-sized lemons)
  • 2 c. cold water (to dilute)
  • 2 c. ice (to dilute)

HEAT the sugar and one cup of water together in a small saucepan over medium heat, stirring occasionally, until the sugar is dissolved completely, about 5 minutes.

JUICE 4 to 6 lemons using a juicer or handheld citrus reamer, enough for one cup of juice. Strain out the seeds.

ADD the lemon juice and the sugar water to a pitcher. Add the remaining 2 cups of cold water and ice. Use more or less depending on how strong you like your lemonade. Refrigerate until completely cooled, 30 to 40 minutes, or just pour over ice. If the lemonade is too sweet for your taste, add a little more lemon juice to it.

SERVE with additional ice, as desired.

Nutritional Information, per serving: CALORIES:70; TOTAL FAT: 0 G; CARBOHYDRATE 21 G; DIETARY FIBER: 0 G; PROTEIN: 0 G

1 response to “Recipe of the Month: Frozen Mint Lemonade”

  1. Jill Aubry Says:
    Great recipe as always,

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