What do you do when the farmers’ market sells you lemons? Make lemonade, of course. This quintessential summer drink, from the Hawaii Farmers’ Market Cookbook, is light, refreshing and easy to make at home. Here, mint makes a cool add-in, but the recipe is endlessly adaptable. Double or triple it for parties, or try adding different ingredients, like local ginger or fresh strawberries.

Mint Lemonade

By Sharon Kobayashi and Ruth Arakaki, of Latitude 22



1 cup fresh-squeezed Meyer or Hawaiian lemon juice (about 5 large lemons’ worth)
1 cup candied mint syrup (see below)
water (4-5 cups plus ice) to taste
club soda to taste

For the syrup:
1 bunch of mint
1 ½ cups sugar
1 cup water

Bring 1 bunch of mint, 1 ½ cups of sugar and 1 cup of water to a boil, cook for one minute and then remove from heat. After the syrup cools, blend in a blender until all the leaves are well minced; remove any large pieces that are leftover. Pour 1 cup of syrup in a large container; add 1 cup of fresh-squeezed Meyer or Hawaiian lemon juice (about 5 large lemons’ worth) and 4-5 cups of water. Chill. If desired, before serving, add club soda to taste.