Limonana (Middle Eastern Frozen Mint Lemonade)

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:

Appetizers

• 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

Beverages

• 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

Salads

• 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

Main Dishes

• 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

Desserts

• 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)

This Limonana recipe (Middle Eastern Frozen Mint Lemonade) is sweet, tart, and refreshing, and perfect for cooling down with on a hot day!

Print Pin Rate

Course: Drinks

Cuisine: Middle Eastern

Prep Time: 5 minutes

Cook Time: 3 minutes

Servings: 2 servings

Calories: 154kcal

Author: Faith Gorsky

Ingredients

• 6 tablespoons sugar6 tablespoons sugar
• 14 tablespoons water divided14 tablespoons water divided
• 1/2 cup fresh lemon juice1/2 cup fresh lemon juice
• 4 stems of mint leaves about 40 leaves, plus a few extra sprigs for garnish if desired4 stems of mint leaves about 40 leaves, plus a few extra sprigs for garnish if desired
• 20 ice cubes20 ice cubes
• 1-2 drops orange blossom water optional1-2 drops orange blossom water optional

US Customary - Metric

Instructions

• 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.

Nutrition

Calories: 154kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 63mg | Fiber: 1g | Sugar: 37g | Vitamin A: 85IU | Vitamin C: 24mg | Iron: 1mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

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!