I just made Lemonana and I’m obsessed, because this Juicing Recipes With Mint spin is ridiculously refreshing and already my go-to on hot days.
I’m obsessed with Lebanese Mint Lemonade because it actually wakes me up without caffeine. It’s bright, sharp, and honestly addictive, fresh, fizzy and impossible to ignore.
I love that heavy lemon punch softened by fresh mint leaves and a splash of lime, juiced that cuts the sweetness so it never cloys. I drink it in the middle of work, after a run, when friends arrive.
But mostly I drink it alone and savor the crisp panic of acidity. And yes, it’s my go to Cool Refreshing Drinks pick and an easy favorite among Juicing Recipes With Mint every single time now.
Ingredients
- Lemons: bright tart punch and fresh scent, it keeps the drink lively.
- Plus lime: extra zing and brightness, a small tweak that wakes it up.
- Mint: cooling herbal lift, smells amazing and makes the drink feel clean.
- Sugar or honey: simple sweetness that balances tartness, honey adds warm notes.
- Water or crushed ice: thins and refreshes, crushed ice gives a slushier texture.
- Ice cubes: keeps it cold and picnic-ready, you’ll want them.
- Pinch of salt: cuts bitterness and boosts the citrus, tiny but useful.
- Lemon slices: pretty garnish that adds extra zing as they float.
- Mint sprigs: cute garnish, you’ll smell the aroma before you sip.
Ingredient Quantities
- 6 large lemons, seeds removed and roughly chopped, about 1 1/2 cups (360 ml) juice
- 1 lime, juiced (optional but adds brightness)
- 1 cup packed fresh mint leaves, plus extra sprigs for garnish
- 3/4 cup granulated sugar or 1/2 cup honey (adjust to taste)
- 4 cups cold water (or 3 cups water + 1 cup crushed ice for a slushier texture)
- 2 cups ice cubes
- Pinch of fine sea salt
- Lemon slices for serving, optional
How to Make this
1. Put the chopped lemons, lime juice if using, mint leaves, sugar or honey, pinch of salt and 1 cup of the cold water into a blender; pulse until the mint and lemons are well broken down but not completely pureed, about 20 to 30 seconds.
2. Taste the puree for sweetness and brightness; add more sugar or honey if needed and pulse a few more seconds to combine.
3. Pour the mixture through a fine mesh sieve into a large pitcher, pressing the solids with a spoon to extract as much juice and flavor as you can; discard the pulp and seeds left in the sieve.
4. Add the remaining 3 cups cold water (or 2 cups water plus 1 cup crushed ice for a slushier texture) to the pitcher and stir well to combine.
5. Add the 2 cups ice cubes to the pitcher to chill it down fast, or if you want it icy all the way through, blend the crushed-ice version briefly with the puree before straining.
6. Give the lemonade one last taste and adjust: more sugar or honey if too tart, more water if too strong, or a squeeze more lime if it needs brightness.
7. Pour into glasses over extra ice, add a sprig of mint and a lemon slice for each glass, and gently clap the mint between your palms first to wake up the aroma.
8. If making ahead, keep chilled in the fridge up to 24 hours; stir well before serving because the flavors settle and separate a bit.
9. For a sparkling twist, swap half the water for chilled club soda right before serving so it stays fizzy.
10. Serve immediately and enjoy, cause this Lemonana is best bright and fresh.
Equipment Needed
1. Blender (or high-speed food processor)
2. Fine mesh sieve or strainer
3. Large pitcher (at least 2 quart / 2 liter)
4. Measuring cups and spoons
5. Chef’s knife
6. Cutting board
7. Wooden spoon or sturdy spatula for pressing the puree through the sieve
8. Citrus juicer or reamer (optional but handy for the lime)
9. Ice scoop or tongs and serving glasses
FAQ
Lebanese Mint Lemonade Recipe Substitutions and Variations
- Lemons (6 large) — substitute: 1 1/2 cups bottled lemon juice or 1 1/4 cups concentrated lemon juice diluted with 1/4 cup water; or use 1 1/2 cups fresh orange juice for a sweeter twist.
- Fresh mint (1 cup) — substitute: 3/4 cup packed fresh basil or cilantro for a different herb note; or use 1/4 cup dried mint rehydrated in warm water for 10 minutes.
- Granulated sugar or honey — substitute: 3/4 cup simple syrup (1:1 sugar to water) for easier mixing, or 2/3 cup agave nectar; you can also try 1/2 cup maple syrup for a deeper flavor.
- Water / ice — substitute: 3 cups sparkling water plus 1 cup still for fizz, or use cold green tea for a lightly tannic version; crushed frozen grapes work as ice and add subtle fruitiness.
Pro Tips
1. Taste as you go, dont just dump in the sugar or honey. Add half, blend, taste, then add more if needed. Lemon strength varies a lot so you might need way less or a little more than the recipe says.
2. Bruise the mint with your hands or clap it between your palms before adding, it wakes up the oils. But dont blend the mint to dust or it gets bitter, keep it chunky-ish so it stays fresh tasting.
3. If you want it slushier, freeze some of the lemonade in ice cube trays and toss those in the blender instead of plain ice. That way you wont water it down as fast and it stays bright. Also, using crushed citrus ice cubes from leftover zesty bits gives it extra punch.
4. Make it a day ahead if you’re forced to, but dont forget to stir or shake really well before serving. Chill in the fridge up to 24 hours, and add club soda only right before you serve so it stays fizzy.
Lebanese Mint Lemonade Recipe
I just made Lemonana and I’m obsessed, because this Juicing Recipes With Mint spin is ridiculously refreshing and already my go-to on hot days.
8
servings
87
kcal
Equipment: 1. Blender (or high-speed food processor)
2. Fine mesh sieve or strainer
3. Large pitcher (at least 2 quart / 2 liter)
4. Measuring cups and spoons
5. Chef’s knife
6. Cutting board
7. Wooden spoon or sturdy spatula for pressing the puree through the sieve
8. Citrus juicer or reamer (optional but handy for the lime)
9. Ice scoop or tongs and serving glasses
Ingredients
6 large lemons, seeds removed and roughly chopped, about 1 1/2 cups (360 ml) juice
1 lime, juiced (optional but adds brightness)
1 cup packed fresh mint leaves, plus extra sprigs for garnish
3/4 cup granulated sugar or 1/2 cup honey (adjust to taste)
4 cups cold water (or 3 cups water + 1 cup crushed ice for a slushier texture)
2 cups ice cubes
Pinch of fine sea salt
Lemon slices for serving, optional
Directions
- Put the chopped lemons, lime juice if using, mint leaves, sugar or honey, pinch of salt and 1 cup of the cold water into a blender; pulse until the mint and lemons are well broken down but not completely pureed, about 20 to 30 seconds.
- Taste the puree for sweetness and brightness; add more sugar or honey if needed and pulse a few more seconds to combine.
- Pour the mixture through a fine mesh sieve into a large pitcher, pressing the solids with a spoon to extract as much juice and flavor as you can; discard the pulp and seeds left in the sieve.
- Add the remaining 3 cups cold water (or 2 cups water plus 1 cup crushed ice for a slushier texture) to the pitcher and stir well to combine.
- Add the 2 cups ice cubes to the pitcher to chill it down fast, or if you want it icy all the way through, blend the crushed-ice version briefly with the puree before straining.
- Give the lemonade one last taste and adjust: more sugar or honey if too tart, more water if too strong, or a squeeze more lime if it needs brightness.
- Pour into glasses over extra ice, add a sprig of mint and a lemon slice for each glass, and gently clap the mint between your palms first to wake up the aroma.
- If making ahead, keep chilled in the fridge up to 24 hours; stir well before serving because the flavors settle and separate a bit.
- For a sparkling twist, swap half the water for chilled club soda right before serving so it stays fizzy.
- Serve immediately and enjoy, cause this Lemonana is best bright and fresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 185g
- Total number of serves: 8
- Calories: 87kcal
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 3mg
- Potassium: 48mg
- Carbohydrates: 20.3g
- Fiber: 0.1g
- Sugar: 20.3g
- Protein: 0.3g
- Vitamin A: 63IU
- Vitamin C: 20mg
- Calcium: 14mg
- Iron: 0.06mg
