Lebanese Lemon Mint Juice (Limonada)
JuicesLebaneseEasy

Lebanese Lemon Mint Juice (Limonada)

From the MyKitchenBank Kitchen

A bright, pale-green Lebanese-style lemonade made by blitzing fresh mint with sugar and water, then straining it into tart lemon juice. It's cold, sharp, and very refreshing.

Prep
15 min
Cook
—
Wait
1 hr
Total
1 hr 15 min
Makes
About 1.4 liters (6 cups), serving 6
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Steps

Before you start
  • Chill the water in the fridge for at least 1 hour, or use ice-cold water. The finished juice will chill faster.
  • Roll the lemons firmly on the counter before cutting. They will give up more juice.
  • Wash the mint and pat it dry. Use only the leaves and tender stems, and discard any woody stems.
  • Plan about 60 minutes of chilling time before serving.

  1. Juice the lemons

    • Roll each of the 6 large lemons firmly under your palm on the counter for 10 seconds.
    • Cut them in half and squeeze them through a juicer or reamer into a measuring cup until you have 1 cup (240 ml) of juice.
    • Pick out any seeds.
    • Pour the juice into a 2-liter pitcher.
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    Ready when: You have 1 cup (240 ml) of seed-free juice

    Tip: Juice only. Do not blend lemon halves or peel, because the white pith makes the drink bitter.

  2. Prep the mint

    • Pick the mint leaves from the stems and discard any thick, woody stems.
    • Rinse the leaves in cold water and pat them dry with a clean towel.
    • Pack them into a 1-cup measure (about 30 g).
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    Ready when: Leaves are clean, dry and measure 1 packed cup

  3. Blend mint and sugar

    • Add the mint, 150 g (¾ cup) sugar, and 360 ml (1½ cups) ice-cold water to the blender.
    • Add the orange blossom water now if using it.
    • Pulse 6 to 8 times in 1-second bursts, then blend on high for 15 seconds.
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    Ready when: The liquid is bright green, with the mint broken into tiny flecks and the sugar fully dissolved (no gritty feel when you rub a drop between your fingers)

    Tip: Don't over-blend. After about 20 seconds the mint turns dull and grassy-tasting.

  4. Strain the mint

    • Set a fine-mesh sieve over the pitcher holding the lemon juice.
    • Pour the green mixture through it.
    • Press the mint pulp gently with the back of a spoon to release the liquid, then discard the pulp.
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    Ready when: The pulp left in the sieve looks dry and pale, and the pitcher holds a pale-green liquid

    Tip: Press gently. Pushing hard forces out bitter, grassy particles.

  5. Dilute and stir

    • Pour the remaining 830 ml (3½ cups) cold water into the pitcher and stir for 20 seconds.
    • Taste it.
    • If it's too tart, stir in 1 tablespoon of sugar at a time until it suits you.
    • The juice will taste slightly sweeter than you want once the ice melts, so leave it a little tart.
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    Ready when: Tastes tart but balanced, with a clear mint aroma

  6. Chill thoroughly

    • Cover the pitcher and refrigerate for at least 1 hour so the flavors meld and the juice gets very cold.
    • Give it a good stir before serving, because the mint particles settle.
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    Ready when: The pitcher feels very cold to the touch

    Tip: Serve within 24 hours for the freshest green color.

  7. Serve over ice

    • Fill 6 tall glasses with about ½ cup (65 g) ice each.
    • Stir the juice again and pour about 235 ml (1 cup) into each glass.
    • Tuck a lemon round and a mint sprig into each glass if you like.
    • Serve right away.
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    Ready when: Glasses are filled with a frosty, pale-green drink

    Tip: Slap the mint sprigs between your palms before garnishing to release their aroma.

Good to know

Tips
  • Strain through a very fine sieve for a clear, silky drink, or line it with a layer of cheesecloth.
  • Blend the mint with the sugar so the sugar's abrasiveness helps break down the leaves and release their oils and color.
  • Add sugar gradually. Lemons vary in tartness, so adjust to taste after diluting.
  • Keep the blending time short and the water ice-cold so the mint stays bright green.
Make ahead

"Make the juice up to 24 hours ahead through the chilling step and keep it covered in the fridge. Stir well and add ice only when serving."

Storage & reheating

"Room temperature: serve within 1 hour. Refrigerator: keep covered for up to 2 days (the color fades after the first day). Freezer: freeze in ice cube trays for up to 2 months and use the cubes to chill drinks, or blend them into a slushy. No reheating needed, since it is served cold."

Substitutions
  • granulated sugar → Honey or simple syrup. Use 120 ml (½ cup) honey or 180 ml (¾ cup) simple syrup. Honey adds a floral flavor, so blend it with the mint and water.
  • large lemons → Bottled lemon juice. Use 240 ml (1 cup). The flavor is less bright and fresh juice is clearly better.
  • cold water, for diluting → Sparkling water. Replace the dilution water with chilled sparkling water just before serving for a fizzy version. Don't chill it in the pitcher for long.
  • fresh mint leaves → Fresh spearmint or peppermint leaves. Use the same weight. Spearmint is sweeter, and peppermint is stronger and cooler.
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