This frozen mint lemonade is a refreshing summer beverage that I first had on vacation and later had to recreate at home! While I first had it in Central America, I later found out that it is a Middle Eastern drink called Limonana—essentially a mint lemonade that can be served over ice or blended with ice into a slushie, as I was introduced to it.
It is easy to make, perfect for warm weather, and a great way to use up garden mint, which is growing like crazy at the moment!
Inspired by a Trip to…Panama?
For those who are familiar with this mint lemonade as a beverage popular in the Middle East, you may be surprised to know that I first had it while on a trip to Panama. At a local restaurant, I saw someone order a “lemonade,” only to be presented with a green slushie type drink.
Curious, I ordered one. I tasted it, and immediately realized that it was no normal lemonade! It was very strongly minty as well as sweet and lemony. The slushie consistency was refreshing on a very hot day (I was traveling with my cousins on a sport fishing trip), and when I made a version at home for Judy, she told me I had to blog it and share it with our readers!
Types of Mint
The addition of mint to lemonade is a really nice variation over the usual lemonade, but the flavor can vary depending on the type of mint you use.
There are over 30 varieties of mint used in cooking—hundreds if you count all the different cultivars and hybrids. One of the most common types (what you might find sold simply as “mint” in American grocery stores) in the U.S. is spearmint. Judy and I prefer it in this recipe, and it’s easy to find!
We also have apple mint growing all over the property (another problem for another time—never let mint escape a container, because it is very invasive) that Sarah and Kaitlin prefer.
It’s all about personal choice. Any type of fresh mint you like or have available should work here! Just note that some mints do have a stronger menthol flavor (like peppermint), which can be a bit strong.
Mint is incredibly easy to grow (it’s actually hard to kill the plant), so if you have a sunny balcony or windowsill, try growing it in a pot so you can make this drink all summer long. Just keep it in that pot and don’t let it out into your garden!
Honey vs. Sugar as Sweetener
This recipe uses honey over the usual cane sugar. I like it for its health properties and antioxidants, as well as its more complex natural flavor. We used our own organic honey from our farm.
That said, if you don’t have honey, you can substitute agave nectar or simple syrup, which is simply a mixture of equal parts cane sugar and water, heated until the sugar dissolves.
You can also adjust the amount according to your taste! Judy likes very little sugar/honey, while I like mine a little sweeter.
Mint Lemonade Recipe Instructions
Load all ingredients into a powerful blender—the mint (set some aside for garnish), lemon juice, water, ice, honey, and salt.
Blend until combined.
Blend at a slower speed for an icier consistency and faster for a smoother slushy consistency.
A variation is to simply mix all the ingredients together in a pitcher. You can just chop or crush the mint leaves, so you have a more conventional lemonade.
Serve!
Tip!
Make this drink into a cocktail by adding 4 ounces of vodka, tequila, or your liquor of your choice.
Also try these other summer refreshers!
- Lemon Iced Tea
- Sour Plum Drink (Suan Mei Tang)
- Tamarind Iced Tea
- Thai Iced Tea
- Hawthorn Iced Tea
- Frozen Peach Daiquiris
- Avocado Smoothies
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Recipe
Mint Lemonade (Limonana)
Ingredients
- ¼ cup mint leaves (plus more for garnish)
- ½ cup lemon juice (from 2-3 lemons)
- ½ cup cold water
- 2 cups ice
- ¼ cup honey
- 1 pinch salt (balances the sweetness)
Instructions
- Load all ingredients into a powerful blender—the mint (set some aside for garnish), lemon juice, water, ice, honey, and salt. Blend until combined. Blend at a slower speed for an icier consistency and faster for a smoother slushy consistency.
- A variation is to simply mix all the ingredients together in a pitcher. You can just chop or crush the mint leaves, so you have a more conventional lemonade.
