Lebanese Mint Lemonade (Limonana Mint)

Step 1

If you don't already have some, then the first step is to prepare simple syrup. It will be ready in just minutes and simply combines sugar (or natural sweetener) and water in a 1:1 ratio. You could also prepare a mint simple syrup for this recipe – check out the FAQs for the full method.

Step 2

Juice the lemons (or limes) using your preferred method (electric juicer, by hand, etc.). You can optionally microwave the citrus for 20-30 seconds before juicing, rolling it firmly against your kitchen counter before slicing and juicing. This helps to extract as much juice as possible when using a manual juicer.

Step 3

Place all the mint leaves with a little lemon juice (or water) into a blender (or in a bowl to use with an immersion blender) and blend it.I blended mine into fine pieces (this will more easily infuse the mint lemonade with the flavor). However, you could blend for longer into very fine pieces (almost a liquid consistency).

Step 4

In a large pitcher, combine one part lemon juice, one part sugar syrup, and three parts water with the blended mint.

Step 5

When serving, add extra lemon slices, whole mint leaves, and lots of ice. Alternatively, you can add these to individual glasses (especially the ice, to avoid watering down the entire pitcher!).

Step 6

Since this mint lemonade recipe uses a lot of fresh mint, it's best to consume the lemonade within a day (two maximum). Keep it stored, covered, in the refrigerator, and give it a good stir before serving each time.If you want to make a mint lemonade recipe that will last longer, read the FAQs for preparing a mint simple syrup. When using a mint syrup, you only need a handful of whole mint leaves for the pitcher of mint lemonade. They can then be swapped out each day for lemonade with mint that you can store in the fridge for 5-7 days.