Lemon and Mint Water

Prepare all the ingredients and tools. Take out a jug with a capacity of at least 1.2 l, a long mixing spoon, a strainer to drain the juice, a citrus juicer (manual or mechanical), a cutting board, and a knife. Make sure the water is chilled in the fridge (ideally 2–4°C). Take the mint and lemons out of the fridge and place them on the counter.

Wash the lemons under cold running water, rubbing the skin with your hand or a vegetable brush to remove wax and impurities. After washing, place the lemon on the countertop and roll it firmly with your hand, pressing down — this will help release the juice. Cut each lemon in half. Place the halves on the juicer and squeeze the juice into a bowl or directly into a strainer over a jug, which will catch the seeds and larger pulp. If you like, set aside 2 slices from one lemon for decoration, cutting them thinly (about 3 mm).

Wash the mint leaves under cold water and gently dry them with a paper towel or in a salad spinner. Tear off the larger stems, leaving mainly the leaves and a few short sprigs for decoration. To release the essential oils, place the mint leaves in a mortar and gently crush them 3–4 times or press them with the bottom of a wooden spoon on a board for 5–10 seconds — do not crush the leaves into a paste, the goal is to extract the aroma.

If you are using honey: pour about 30 ml of chilled water from the jug or cup and heat it briefly (e.g., in the microwave for 10–15 seconds) to a lukewarm temperature (about 35–40°C). Mix 30 g of honey with this water until the honey is completely dissolved — this will make it easier to distribute evenly in the drink. If you are not using honey, skip this step.

Pour the drained lemon juice (obtained in step 2) into a clean pitcher. Add the previously prepared dissolved honey (if using). Pour in 1 liter of chilled still water. Gently stir with a long spoon for 20–30 seconds to combine the ingredients. Add the crushed mint leaves (from step 3) to the pitcher and, gently submerging them, press them against the side of the pitcher 1–2 times or use a muddler on the leaves in the pitcher for 5–10 seconds — this will release the aroma without breaking the leaves.

Chilling and short infusion of flavors: cover the pitcher and place it in the refrigerator for at least 15 minutes, up to 30 minutes for a more pronounced mint flavor. A shorter infusion (5–10 minutes) will yield a milder taste. Before serving, check the flavor — mint and lemon should be noticeable, and the drink should not be too sweet or overly sour.

Serving: fill the glasses with ice cubes (if using), pour water from the pitcher into tall, clear glasses. Garnish with a slice of lemon on the rim and a small sprig of mint on top. If you want a Valentine's effect, use heart-shaped ice cube molds or add a few slices of strawberry for color. Serve immediately — best when the drink is very cold.