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Lemonade Recipe

Sparkling Mint Lemonade with Meyer Lemons & Honey

Course: Drinks
Keyword: Lemonade, Spring, Summer
Print Recipe


  • 2 Cups Sugar
  • ¼ Cup Honey
  • 4 lemon peel strips, each 3 inches long, plus 12 lemon slices for garnish
  • 1 ½ cups fresh lemon juice (8 to 10 lemons)
  • 3 Bottles Sparkling Water (each 24 fl. oz.) sparkling water, chilled I use Topo Chico
  • Mint Sprigs For Serving


  • In a saucepan over medium heat, combine the sugar and honey with 2 cups tap water and the lemon peel. Bring to a boil, stirring to dissolve the sugar, and boil for 1 minute.
  • Remove from the heat, stir in the 4 large mint sprigs, and let stand for 30 minutes to infuse the syrup with the mint.
  • Discard the mint sprigs. Strain the syrup through a fine-mesh sieve into a small pitcher or bowl. Stir in the lemon juice and refrigerate until cold. 
  • Just before serving, transfer the syrup mixture to 1 or 2 pitchers. Add the sparkling water and stir well. Add ice cubes. Serve in tumblers and garnish each serving with a lemon slice and a mint sprig.
  • If you'd like top with Ciroc Summer Citrus, ice, and shake well then serve.