Mint Lemonade Smoothie

Name: Mint Lemonade Smoothie
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: ½ cup (120 ml) fresh lemon juice, freshly squeezed from about 3 medium lemons, seeds strained out; 1 cup (20 g) fresh mint leaves, loosely packed, stems removed, rinsed and patted dry; 3 tablespoons (63 g) honey, runny; use more or less to taste; 3 cups (450 g) ice cubes, standard cubes; ½ cup (120 ml) cold water, very cold; 0.06 teaspoon (0.4 g) fine salt, a tiny pinch; 1 thin slice (5 g) lemon, cut into 2 thin wheels for garnish (optional)

From the MyKitchenBank Kitchen

A frosty, slushy-thick blend of fresh lemon juice, a big handful of mint, and honey, inspired by the Middle Eastern limonana. Bright, cooling and perfectly balanced between tart and sweet.

Prep: 10 min
Cook: —
Total: 10 min
Makes: 2 glasses (about 12 oz / 350 ml each)

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Steps

Before you start

Squeeze the lemons fresh; bottled juice tastes flat and can be bitter.
Chill the lemons and water in the fridge beforehand if you can, so the smoothie stays frosty longer.
Use a blender with an ice-crushing setting; a weaker one may need an extra 30 seconds.
Chill two serving glasses in the freezer for 10 minutes for a colder drink.

1
Juice the lemons
- Roll 3 medium lemons firmly on the counter, halve them and squeeze to get ½ cup (120 ml) juice.
- Pour through a fine-mesh sieve to remove seeds and excess pulp.
- Cut 2 thin wheels from a fourth lemon if garnishing.
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Ready when: You have ½ cup (120 ml) juice with no seeds.
Tip: Rolling the lemons first helps release more juice.
2
Prep the mint
- Pick the leaves from the stems, discarding the thick stems because they taste bitter.
- Rinse, pat dry, and pack loosely into a measuring cup to get 1 cup (about 20 g).
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Ready when: Leaves are dry and stem-free.
Tip: Wet leaves dilute the drink slightly, so dry them well.
3
Load the blender
- Add the liquids first: lemon juice, cold water, honey and the pinch of salt.
- Add the mint, then top with the 3 cups (450 g) ice.
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Ready when: Ice sits on top of the liquid and mint.
Tip: Liquids at the bottom help the blades catch and prevent air pockets.
4
Blend until slushy
- Start on low for 10 seconds to break up the ice, then raise to high and blend for 45–60 seconds.
- Stop and scrape down the sides if any ice chunks cling.
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Ready when: Smooth, pale green slush with tiny flecks of mint and no ice chunks; the vortex pulls steadily.
Tip: Over-blending warms and melts it, so stop as soon as it's smooth.
5
Taste and adjust
- Taste a spoonful.
- Add 1 teaspoon more honey if too tart, or 1 tablespoon more lemon juice if too sweet, then pulse 5 seconds to combine.
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Ready when: Tangy up front, gently sweet, with a clear mint finish.
Tip: Flavors dull when frozen-cold, so aim slightly bolder than you think you need.
6
Serve immediately
- Divide between two chilled 12 oz (350 ml) glasses.
- Garnish each with a lemon wheel on the rim, if using, and serve right away with a wide straw or spoon.
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Ready when: Thick, spoonable, and holding its shape in the glass.
Tip: It separates and melts within 15 minutes, so serve right away.

Good to know

Tips

Blend the mint with the liquids rather than adding it last for a vivid, evenly speckled green color.
For a creamier, more smoothie-like texture, add ¼ cup (60 g) plain Greek yogurt or ½ frozen banana.
Use a pinch of salt; it rounds out the tartness and makes the lemon taste brighter.
For a very smooth drink, strain through a fine sieve to remove mint flecks.

Make ahead

"Juice the lemons and pick the mint up to 1 day ahead and refrigerate separately. Blend just before serving."

Storage & reheating

Best drunk immediately. Leftovers keep in a sealed jar in the fridge up to 8 hours (it will melt and separate; shake well). Freeze in an airtight container up to 1 month, then re-blend with a splash of cold water to revive the slush. Not suitable for room-temperature storage.

Substitutions

honey → Agave syrup or simple syrup. Use the same amount; maple syrup also works but adds its own flavor. Not vegan with honey, so choose agave for vegan.
cold water → Coconut water or cold sparkling water. Coconut water adds sweetness; add sparkling water after blending, stirring gently.
fresh mint leaves → Fresh basil, or 2 tablespoons fresh mint plus extra lemon. Basil gives a different but pleasant herbal note; dried mint is not recommended.
fresh lemon juice → Fresh lime juice. Gives a sharper, slightly more bitter limeade-style drink; add 1 more teaspoon honey.