Recipe

Lemonade with spearmint and brown sugar

Name: Lemonade with spearmint and brown sugar
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 120 ml of freshly squeezed and strained lemon juice; 150 ml of warm drinking water, to dissolve the sweetener; 850 ml of cold drinking water; 70 g of brown sugar or, as an alternative, 70 g of grated panela or papelón; 8 medium spearmint leaves, washed; Ice to taste; Lemon slices; Spearmint sprigs

Fresh lemonade with a subtle hint of spearmint and the caramelized sweetness of brown sugar, with panela or papelón as an alternative. For 4 glasses.

CiberCubaNovember 5, 2026

CiberCuba / AI-generated image

Preparation15 min
Cooking5 min
Total time20 min
Servings4 glasses
DifficultyEasy

Brown sugar gives this lemonade a soft amber color and caramel notes. A few leaves of spearmint add freshness without overpowering the lemon flavor. It is a simple variation to serve well chilled and share at home.

If you do not have brown sugar, you can use grated panela or papelón as an alternative. Their flavor and color may vary compared to brown sugar, so it is advisable to taste and adjust the sweetness at the end.

Ingredients

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For the lemonade

120 ml of freshly squeezed and strained lemon juice
150 ml of warm drinking water, to dissolve the sweetener
850 ml of cold drinking water
70 g of brown sugar or, as an alternative, 70 g of grated panela or papelón
8 medium spearmint leaves, washed
Ice to taste

For garnish (optional)

Lemon slices
Spearmint sprigs

Method

If you use brown sugar, warm the 150 ml of water and dissolve the 70 g of sugar in it, stirring until no grains remain.
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If you choose panela or papelón, do this instead of the previous step: grate it and heat the 70 g over low heat in a small saucepan with the 150 ml of water, stirring until dissolved. If you see impurities, strain it. Do not also add brown sugar.
Let the dissolved sweetener cool before mixing it with the rest of the ingredients. The cooling time will depend on how much you have heated it.
Wash the lemons, cut them and squeeze them. Strain the juice to remove the seeds and measure 120 ml.
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Place the 8 spearmint leaves in the pitcher and press them lightly with a spoon, without crushing them, to release their aroma.
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Add the lemon juice, the already cooled sweetener and the 850 ml of cold water to the pitcher. Stir well.
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Let it rest for 5 minutes. Taste and adjust to your liking with a little more water, lemon or sweetener.
Serve in four glasses with ice. If you prefer a subtler flavor, remove the spearmint leaves. Garnish, if desired, with lemon slices and spearmint sprigs.
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Tips and variations

Spearmint with a gentle hand. Press the leaves just enough to release their aroma. Avoid crushing them if you want a subtle touch. Do not blend the lemon peel, as it can add bitterness.

Choose only one sweetener. Use brown sugar or substitute it with panela or papelón. Do not add the quantities together: use 70 g of the chosen sweetener as a starting point. Taste and adjust to your liking.

Preparation and cooling time. Calculate about 20 minutes of preparation, including the 5-minute rest, plus the time needed to cool the dissolved sweetener. This cooling is not included in the time indicated on the card and may be longer if you have heated the panela. Let the mixture cool before adding it to the pitcher.

Storage. Best consumed on the same day. If there is any left over, store it covered in the refrigerator and remove the spearmint leaves so their flavor does not become too intense. Add ice when serving.

This lemonade contains no alcohol.