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 this is the most refreshing beverage, pretty much ever.
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 it; 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.
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 w/ 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
Tipsy Lemonade Iced Tea by Family Fresh Cooking
Kale Salad with Lemon-Tahini Dressing by Thrifty Veggie Mama
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
Garlic Lemon Roasted Shrimp by Simply Scratch
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
Lemon Chicken Stew by FoodieCrush
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
- 6 tablespoons (115 g) sugar
- ½ cup (120 ml) plus 6 tablespoons (90 ml) water, divided
- ½ cup (120 ml) fresh lemon juice
- 4 stems worth of mint leaves (about 40 leaves, which is about 2 g) with the stems discarded, plus a few extra sprigs for garnish if desired
- 18-20 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 ½ 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.