Mint lemonade (also known as Limonana) is the ultimate summer drink in the Middle East. It’s cool, refreshing and packed with vibrant lemon and mint flavor. Best of all, it comes together in under five minutes with just five simple ingredients. Let me show you how easy it is to make the best homemade lemonade!
Contents
Ingredients
All you need is five staple ingredients:
- Water: The base of your lemonade. Use cold water for the best taste.
- Lemons and limes: Regular yellow lemons or limes are interchangeable and both work great. Use one or mix both for extra flavor.
- Mint: Fresh mint is traditionally used for the signature cooling taste. Avoid mint syrup here.
- Sugar: White granulated sugar dissolves easily and sweetens the drink without overpowering it.
- Ice: Serve over ice cubes or crushed ice to make the lemonade extra refreshing.
In terms of equipment, you’ll need a blender (smoothie maker) and a fine-mesh strainer.
Note: Quantities can be found in the recipe card at the end of this recipe and can be adjusted according to the amount of servings you’d like to make.
How to Make Arabic Mint Lemonade (Step-by-Step)
Ready to get cooking? Let’s get started! You’ll find the detailed step-by-step instructions below. For a shorter version (to print out), simply scroll down to the recipe card.
Step 1: Peel lemons
Let’s start with the lemons. I’m using a combination of regular yellow lemons and limes, which are readily available in most countries.
Use a sharp knife to carefully cut the skin off the lemons, slicing away both the outer yellow zest and the white parts underneath. This method is better than peeling by hand, as it removes the bitter white layer that can affect the flavor of your lemonade. Cut just deep enough to expose the juicy flesh while avoiding any tough or bitter parts.
You can use lemons, limes, or a combination of both. In the Middle East, a very small type of lime is often used. These have very thin skin and can be processed whole, but for regular lemons or limes, removing the peel helps reduce bitterness.
Generally, 1 regular yellow lemon is roughly equivalent to 2 to 3 limes in terms of juice.
Step 2: Pluck mint leaves
Let’s move on to the mint. We’ll only use the leaves – not the thick stems. Pluck the mint leaves off the stems one by one.
Fresh mint is an essential ingredient in Arabic lemonade. It adds a cooling effect that makes this drink especially refreshing. Think of how your breath feels after brushing your teeth or eating a menthol candy – fresh mint has a similar effect.
To make things easier for your blender, bundle the mint leaves together and give them a rough chop. This will reduce blending time and help achieve a smoother texture more quickly.
Step 3: Blend all ingredients together
Add the peeled lemons and limes to the blender. Add the chopped mint leaves, along with sugar and water.
By the way, my recipe uses about 30% less sugar compared to what you can expect in the Middle East. I’ll include the exact amounts in the recipe card below. We’re aiming for a bright, balanced citrus flavor, and because we’re using both lemons and limes, we need less sugar than if we were using just lemons.
Blend on medium speed for about 2 minutes, or until the mint is fully blended.
If it’s your first time making this lemonade, you can taste test after blending and adjust the amount of sugar and lemon to your liking.
After blending, the lemonade will look intensely green and a bit foamy. That’s exactly how it should look like at this point.
Step 4: Strain
Next, strain the lemonade to remove the foam along with any lemon seeds or mint bits.
First, get a pitcher or glass bottle ready in which you’ll serve the lemonade. Add some ice cubes to it. If you’re using a powerful blender, you could also crush the ice directly in there, or simply add ice to the bottle or glasses when serving.
Now grab a fine-mesh strainer and head over to the sink. Place your pitcher or a large bowl in the sink, set the strainer on top, and slowly pour the lemonade through. The foam, seeds and bits of mint will stay in the strainer while the smooth juice collects below. Use a spoon or gently stir with your hand to help the last bits of juice pass through.
Step 5: Serve over ice
For the best flavor, chill the lemonade in the fridge for a few hours before serving. If you’re serving it right away, pour it over plenty of ice cubes. The colder it is, the better it tastes!
Kitty’s Tips
- Citrus balance: A water to citrus ratio of about 5:1 (about 150 ml or â…” cup lemon/lime juice with 750 ml or 3 cups of water) is common. It gives a pleasant tangy depth and balances well with the mint.
- Sugar: My recipe is lighter in sugar than the traditional one. I add about 100g of sugar (about ½ cup) for the default serving (3 cups of water + lemon, lime and mint). Most people add at least 150g (¾ cup of sugar). Taste test and add more if needed.
- Chill or blend with ice: Arabic mint lemonade is often served super cold. Chill well before serving and/or serve with ice cubes.
If you like mint lemonade, you might also enjoy watermelon juice, another of my favorite summer drinks.
By the way, this drink is an absolute classic in Jordan, but not only. It’s popular across the entire Middle East and even beyond. It’s that good. Traveled to Jordan and want to try out some of the most delicious Jordanian dishes? Be sure to check out my article on the best Jordanian food.
Serving Suggestion
This lemonade is the perfect summer drink. It’s delicious, refreshing and just perfect for hot days. Serve it in large glasses over ice cubes or crushed ice for an extra cooling effect.
Make Ahead & Storage
Store the lemonade in a bottle or shaker in the fridge for up to 2 days. Give it a good shake before serving, as the ingredients may settle. Serve over ice cubes or crushed ice.
Learn Middle Eastern Cooking
Are you a new to Middle Eastern cuisine? Then this Middle Eastern cookbook is what you need! In addition to a varied choice of recipes, the cookbook offers plenty of insights on ingredients, cooking techniques and Middle Eastern food culture.
Arabic Mint Lemonade (Limonana)
Equipment
Ingredients
- 750 ml (3 cups) water
- 2 lemons
- 2 limes
- 10 g mint leaves 10 g = about 10-12 sprigs
- 100 g (0.5 cups) sugar see notes!
- 250 g (1 cup) ice cubes to serve
Instructions
- Peel the lemons: Use a sharp knife to carefully remove the skin of the lemons, cutting away the yellow zest and white pith. You can use lemons or limes, or a combination of both.
- Pluck the mint leaves: Remove the leaves from the mint stems. Discard the stems.
- Blend all ingredients: Add the peeled lemons, mint leaves, sugar and water to a blender. Blend on medium for 2 minutes until the mint is fully blended. Taste and adjust lemon and sugar to your preference. Optionally, add ice cubes if your blender is powerful.
- Strain the lemonade: Pour the blended mixture through a fine-mesh strainer to remove any large mint bits and seeds.
- Serve over ice: Serve immediately over ice cubes or refrigerate for a few hours before serving.
Video
Notes
- Citrus balance: A water to citrus ratio of about 5:1 (about 150 ml or â…” cup lemon/lime juice with 750 ml or 3 cups of water) is common. It gives a pleasant tangy depth and balances well with the mint.
- Sugar: My recipe is lighter in sugar than the traditional one. I add about 100g of sugar (about ½ cup) for the default serving (3 cups of water + lemon, lime and mint). Most people add at least 150g (¾ cup of sugar). Taste test and add more if needed.
- Chill or blend with ice: Arabic mint lemonade is often served super cold. Chill well before serving and/or serve with ice cubes.
Nutrition
Nutrition information is only a rough estimate and may vary depending on factors such as the cooking method, exact weight, type, and brand of ingredients used.
