This Limonana recipe (Middle Eastern Frozen Mint Lemonade) is sweet, tart, and refreshing, and perfect for cooling down with on a hot day!
It’s October. It may or may not be snowing profusely where you are. (Although I’m not there now, where I come from, it more than likely is snowing profusely!)
I realize that.
So what am I doing posting a frozen beverage?
Try as I might to simulate autumn in my apartment here in Kuwait with chilly AC, apple cinnamon-scented candles, and pumpkin spice lattes, the truth remains that temps are still in the 90s in the afternoon.
I occasionally need a little cool-me-down, and Limonana is the most refreshing beverage, pretty much ever.
I first had this drink at a restaurant here in Kuwait City. A friend ordered it and told me it was the best drink to cool down with during a heat wave. I was a little skeptical about how it would taste after looking at its green color, but I took a sip and was instantly hooked!
Limonana Recipe – Middle Eastern Frozen Mint Lemonade
This drink is a classic favorite throughout the Middle East where refreshing beverages are an absolute necessity. It looks impressive, but is actually so easy to make. It’s really no harder than regular lemonade, although there is an additional step of blending the lemonade with ice.
Although it’s super simple to make, there is a trick to this drink. The key to the perfect Limonana is in the ratio of lemon to sugar to water.
Part of what makes this drink so refreshing is the fact that it’s served frozen, so in order to not be watered down, you need to start with a very concentrated lemonade. I played with the ratio and I think the recipe below is perfect: both sweet and tart, as lemonade should be, and not watered down at all, even as the slushie drink melts.
Just a heads-up, this drink will separate as the icy slush rises to the top of the liquid. Not in a gross way though, and its flavor is not affected. It’s sort of like how ice cubes rise to the top of a drink.
If you’re in a part of the world where it’s still hot or if you’re enjoying fall but you get a random hot day, give this a try! It will be an instant hit.
Liz’s Virtual Baby Shower
I made this lemony treat in honor of Liz (The Lemon Bowl) who will be welcoming a baby boy into her family! (Hugs and kisses and huge congrats to you, Liz!)
Also, a big thank-you to Rachel (Rachel Cooks), Kristen (Dine & Dish), and Sheila (Eat2Gather) for organizing this event!
Here are the other fabulous bloggers participating in the virtual shower, along with what they’re making:
Whipped Feta Spread with Lemon, Garlic & Rosemary by Miss in the Kitchen
Cauliflower Mashed “Potatoes” in a Lemon Cup with Smoked Paprika by Climbing Grier Mountain
Lemon Basil Bruschetta by Dine & Dish
Chipotle Sweet Potato Fries with Lemon Basil Aioli by What’s Gaby Cooking
Lemon Garlic Herb Marinated Olives by Sarah’s Cucina Bella
Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips by In Aggie’s Kitchen
Creamy Asparagus Guacamole by The Healthy Apple
Sparkling Honey Rosemary Lemonade by Nutmeg Nanny
Basil Hibiscus Lemonade by Fabtastic Eats
Jam Mocktails: Lemon & Pineapple by Cooking with Books
Lemon Jalapeno Spritzers by Bev Cooks
Sparkling Blackberry Lemonade by Crumbs and Chaos
Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes by Cookin’ Canuck
Greek Salad with Garlic-Lemon Vinaigrette by Gimme Some Oven
Pear Quinoa Salad by Reluctant Entertainer
Lemon Avocado Salad Dressing by The Lean Green Bean
Lemony Spinach & Tomato Quinoa Salad by MomAdvice
Herbed Calamari Salad with Preserved Lemons by Everyday Maven
Italian Lemon Roast Chicken Pot by Eat2Gather
Lemon Garlic Shrimp Tostada by A Zesty Bite
Lemon Pepper Shrimp Linguine by Taste and Tell
Salmon with Lemon Herb Butter by Handle the Heat
Chicken Saltimbocca with Creamy Lemon Sauce and Olive Orzo by Baker by Nature
Honey Lemon Shortbread Cookies by Rachel Cooks
Lemon Blueberry Macarons by Chocolate & Carrots
Lemon Glazed Cookies by A Cedar Spoon
Healthier Lemon Bars by Texanerin Baking
Lemon Sugar Cookies by What Megan’s Making
Light Lemon Mousse by Country Cleaver
Lemon Sugar Cookie Sandwiches by i am baker
Mini Lemon Cheesecakes with Gingersnap Crust by The Law Student’s Wife
Lemon Cupcakes with Lemon Chips by Seeded at the Table
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Limonana (Middle Eastern Frozen Mint Lemonade)
- 6 tablespoons sugar
- 14 tablespoons water divided
- 1/2 cup fresh lemon juice
- 4 stems of mint leaves about 40 leaves, plus a few extra sprigs for garnish if desired
- 20 ice cubes
- 1-2 drops orange blossom water optional
- Add the sugar and 6 tablespoons of water to a small saucepan; heat over medium heat, stirring constantly, until the sugar is dissolved. Cool to room temperature.
- Add the cooled sugar syrup, remaining 1/2 cup water, lemon juice, mint leaves, ice cubes, and orange blossom water (if using) to a blender. Pulse a few times to break up the ice and then process until slushy.
- Pour into 2 tall glasses, garnish with mint leaves if desired, and serve immediately.
This post was first published on An Edible Mosaic on October 14, 2013. I updated it with more information on August 10, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
Adriana Gutierrez says
I followed the recipe with two exceptions – used lime instead of yellow lemons because that’s what I can get here in Colombia, only used 10 full sized ice cubes because 20:would not fit in my knockoff Bullet blender. Upon tasting it added 4 tbsp more sugar and 10 more leaves of mint. The result? Awesome! And it looked lovely served in two large wine glasses. (We’ll be adding rum next time for Better Than Mojitos!)
Smriti yadav says
What is orange blossom water and can I use normal wter only for making this
Smiriti, Orange blossom water (also sometimes called orange flower water) is made from orange tree blossoms. Similar to rosewater, it has a floral aroma and flavor and should be used sparingly so it doesn’t overpower a recipe. You can omit the orange blossom water in this recipe with no problem. :)
I want to add some type of alcohol to this drink, limonana.
What do you suggest? Vodka, champagne?
Please advise. Thank you.
Jessica, Yes, you could use vodka. Or as a play on the mint here and in a Mojito, you could use rum. Let me know how it goes if you try it!
Wow, this is gorgeous! That color! Sounds so delicious!
it looks so refreshing! I want it for the next summer :)
Can you use stevia to make the simple syrup?
Lisa, I haven’t made this drink with stevia, but I have made lemonade with stevia before so I think it would be fine. If the stevia you’re using blends easily into water, there is no need to go through the process of making simple syrup (because the point of heating the sugar + water is to dissolve the sugar). If you give it a try, let me know how it goes!
Maya M says
Hey there! Because this recipe is so delicious, we featured it here: http://www.dreamingofbutterflies.co/10-yummy-lemonade-recipes-hydrated-summer/