Lebanese Mint Lemonade (Limonana Mint)

5 from 11 votes
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How to make mint lemonade – a refreshing, herby summery drink that will delight all mint lovers! This Lebanese lemonade (limonana mint) requires only 4 ingredients and is ready in minutes – a refreshing drink or “frozen mint lemonade” slushie.

A pitcher with mint lemonade

With the amount of lemonade that I’ve consumed this summer, I’m probably 30% lemonade by now. I’ve already shared recipes for a tropical pineapple lemonade, creamy Brazilian lemonade, tangy ginger lemonade, and refreshing cucumber lemonade this year. What did they all have in common? A garnish of mint leaves – because mint makes everything better (including infused water recipes)! This is why I’m finally sharing a homemade mint lemonade recipe where mint is the star!

This mint lemonade recipe is inspired by a Lebanese lemonade (limonana mint) I get a lot when visiting family in Lebanon. So think less about a glass of regular lemonade with mint leaves scattered in. Instead, this drink is tinged green with the abundance of finely chopped (blended) mint leaves – for a flavor explosion you can’t escape (nor will you want to). More so, limonana is also often served in “slushie” form, which is even more refreshing (method in recipe notes!)

Mint lemonade in a bottle and lemon and mint leaves

For people who are on the fence about mint, this drink is not for you! However, if you love mint, and want a refreshing summery drink that is not only inexpensive but adjustable (reduce the sugar, use unrefined sugar, or even sugar-free for this sweet treat!), then you’ve found your perfect summer drink. This is perfect for serving at your next BBQ, potluck, garden party, or family gathering!

Want more summer drink inspiration? You might also like this raspberry lemonade, peach iced tea, strawberry limeade, a watermelon keg, and/or Mexican horchata! Alternatively, check out my curated list of 40+ delicious summer drink recipes! And if you simply love mint, you can try this fresh mint tea – enjoy it warm or iced!

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The ingredients

Ingredients for mint lemonade
  • Citrus: I recommend using organic Meyer lemons for the sweetest results. However, you can use any lemon (or even lime) variety that you’d like.
  • Water: you can use still water, sparkling water, or soda for this mint lemonade.
  • Syrup: I use a homemade simple syrup, which takes just two ingredients and minutes to prepare (and can be made with unrefined sugars and well in advance). Read the FAQs for substitutes.
  • Mint: and plenty of it! Feel free to experiment with different varieties of mint.

Optional add-ins and variations

  • Sugar-free: you can make a sugar-free mint lemonade by using a sweetener instead. I like to make a simple syrup still with the sweetener. However, you could add it directly to the lemonade. Adjust the amount to personal taste, and different sweeteners differ in taste/sweetness.
  • Orange blossom water/rosewater: just a few drops of either (I use homemade rosewater or rose extract) will add a subtle fragrance of flavor to the Lebanese mint lemonade.
  • Coconut water: you can substitute some (or all) of the water for coconut water instead for extra flavor.
  • Alcohol: there are several ways to add booze to this mint lemonade, including vodka, bourbon, gin, and tequila.
  • Chia seeds: you can add ¼ cup chia seeds to this mint lemonade recipe and leave it to chill for several hours for added texture, protein, and nutrients.

How to make Limonana mint

If you don’t already have some, then the first step is to prepare simple syrup. It will be ready in just minutes and simply combines sugar (or natural sweetener) and water in a 1:1 ratio. However, you could also prepare a mint simple syrup for this recipe – check out the FAQs for the full method.

Step 1: Prepare the citrus juice

First, juice the lemons (or limes) using your preferred method (electric juicer, by hand, etc.). You can optionally microwave the citrus for 20-30 seconds before juicing, rolling it firmly against your kitchen counter before slicing and juicing. This helps to extract as much juice as possible when using a manual juicer.

Juicing lemons

To reduce waste, you can first zest the citrus and store the zest in a reusable freezer-safe bag for up to 6 months in the freezer. It’s best to do this before slicing or juicing; otherwise, it can become very fiddly! Then you can save the left-over skins and use them to make Natural All-Purpose Citrus Cleaner.

Step 2: Prepare the mint

Place all the mint leaves with a little lemon juice (or water) into a blender (or in a bowl to use with an immersion blender) and blend it.

I blended mine into fine pieces (this will more easily infuse the mint lemonade with the flavor). However, you could blend for longer into very fine pieces (almost a liquid consistency).

Blended mint with a bit of liquid

Step 3: Combine the ingredients

In a large pitcher, combine one part lemon juice, one part sugar syrup, and three parts water with the blended mint.

When serving, add extra lemon slices, whole mint leaves, and lots of ice. Alternatively, you can add these to individual glasses (especially the ice, to avoid watering down the entire pitcher!).

Ice lemon slices and mint leaves

How to store

Since this mint lemonade recipe uses a lot of fresh mint, it’s best to consume the lemonade within a day (two maximum). Keep it stored, covered, in the refrigerator, and give it a good stir before serving each time.

If you want to make a mint lemonade recipe that will last longer, read the FAQs for preparing a mint simple syrup. When using a mint syrup, you only need a handful of whole mint leaves for the pitcher of mint lemonade. They can then be swapped out each day for lemonade with mint that you can store in the fridge for 5-7 days.

FAQs

How much juice is there in a lemon?

This will vary based on the size of the lemon. However, I’ve found they usually have between 2-3 tablespoons per lemon.

Can I substitute the simple syrup?

Yes, you can. Instead of using simple syrup, you could use the liquid sweetener of your choice (like honey). You could even use the granulated sugar of your choice. However, it will take time to fully dissolve (which is why the simple syrup is used). Hence, it’s best only to do so if you aren’t serving the lemonade immediately.

Can I use mint simple syrup and reduce the fresh mint?

Yes, if this mint lemonade is a drink you plan on having repeatedly, then making a mint simple syrup is a great way to batch prepare your lemonade flavoring. That way, you only need a handful of extra mint leaves to add to the final drink while still getting all the flavor.
Plus, you can store mint simple syrup in the fridge for between 1-2 months (or in an ice cube tray in the freezer for longer). It’s good for more than just mint lemonade, too. Think cocktails, mocktails, and desserts (like over ice cream)!

To prepare the mint simple syrup: combine sugar, water, and mint (either chopped or gently “muddled”/crushed) in a 1:1 ratio in volume (1 cup of each, for example). Though you could add a little extra mint for a stronger flavor – up to a 1.5 ratio – i.e. 1 ½ cup mint to 1 cup sugar and 1 cup water. Combine all three in a small saucepan, bring to a gentle boil (stirring constantly to melt the sugar) and simmer for a minute. Then remove from the heat and allow to steep for 20-30 minutes. Then strain the mixture and voila!

Bonus tip: You can “candy” the mint leaves after preparing the syrup (works best with whole leaves or roughly chopped). Just lay the pieces out across a tray and either use a dehydrator, the oven with the light on (no heat), or at room temperature, allowing the mint to dehydrate and crisp up.

Mint lemonade in a pitcher

Recipe notes and top tips

  • Adjust the sweetness: depending on the citrus used and personal taste, you might prefer your mint lemonade to be tarter/sweeter. Simply adjust the amount of sugar syrup (or sweetener) used.
  • To use the leftovers: you can turn the Lebanese lemonade into refreshing summery popsicles by pouring the drink into popsicle molds and freezing.
  • For frozen mint lemonade: aka a mint lemonade slushie. To make it, add the mint, lemon, and simple syrup mixture to a high-speed blender along with just a little water (1/2-3/4 cup) and plenty of ice (3-4 cups or slightly more) and blend into a slushie consistency. Taste and adjust any of the ingredients (syrup, lemon juice, etc.).
  • For a smooth lemonade: you can blend all the ingredients (but only half the water) in a blender until almost fully liquid (should be green in color), then sieve the mixture to remove any extra mint pulp. Add the extra water and garnishes and serve.

If you try this mint lemonade, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Lebanese Mint Lemonade (Limonana Mint)

5 from 11 votes
By: Samira
How to make mint lemonade – a refreshing, herby summery drink that will delight all mint lovers! This Lebanese lemonade (limonana mint) requires only 4 ingredients and is ready in minutes as a refreshing drink or "frozen mint lemonade" slushie. Plus, you can make it refined sugar-free or entirely sugar-free.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6

Ingredients 
 

  • 1 cup fresh lemon juice 5-6 lemons
  • 1 cup simple syrup or mint simple syrup (read FAQs)
  • 3 cups water
  • 1 oz fresh mint leaves

Instructions 

  • If you don't already have some, then the first step is to prepare simple syrup. It will be ready in just minutes and simply combines sugar (or natural sweetener) and water in a 1:1 ratio. You could also prepare a mint simple syrup for this recipe – check out the FAQs for the full method.

Step 1: Prepare the citrus juice

  • Juice the lemons (or limes) using your preferred method (electric juicer, by hand, etc.). You can optionally microwave the citrus for 20-30 seconds before juicing, rolling it firmly against your kitchen counter before slicing and juicing. This helps to extract as much juice as possible when using a manual juicer.

Step 2: Prepare the mint

  • Place all the mint leaves with a little lemon juice (or water) into a blender (or in a bowl to use with an immersion blender) and blend it.
    I blended mine into fine pieces (this will more easily infuse the mint lemonade with the flavor). However, you could blend for longer into very fine pieces (almost a liquid consistency).

Step 3: Combine the ingredients.

  • In a large pitcher, combine one part lemon juice, one part sugar syrup, and three parts water with the blended mint.
  • When serving, add extra lemon slices, whole mint leaves, and lots of ice. Alternatively, you can add these to individual glasses (especially the ice, to avoid watering down the entire pitcher!).

How to Store

  • Since this mint lemonade recipe uses a lot of fresh mint, it's best to consume the lemonade within a day (two maximum). Keep it stored, covered, in the refrigerator, and give it a good stir before serving each time.
    If you want to make a mint lemonade recipe that will last longer, read the FAQs for preparing a mint simple syrup. When using a mint syrup, you only need a handful of whole mint leaves for the pitcher of mint lemonade. They can then be swapped out each day for lemonade with mint that you can store in the fridge for 5-7 days.

Notes

  • Adjust the sweetness: depending on the citrus used and personal taste, you might prefer your mint lemonade to be tarter/sweeter. Simply adjust the amount of sugar syrup (or sweetener) used.  
  • To use the leftovers: you can turn the Lebanese lemonade into refreshing summery popsicles by pouring the drink into popsicle molds and freezing.
  • For frozen mint lemonade: aka a mint lemonade slushie. To make it, add the mint, lemon, and simple syrup mixture to a high-speed blender along with just a little water (1/2-3/4 cup) and plenty of ice (3-4 cups or slightly more) and blend into a slushie consistency. Taste and adjust any of the ingredients (syrup, lemon juice, etc.).
  • For a smooth lemonade: you can blend all the ingredients (but only half the water) in a blender until almost fully liquid (should be green in color), then sieve the mixture to remove any extra mint pulp. Add the extra water and garnishes and serve.
Optional Add-Ins and Variations:
  • Sugar-free: you can make a sugar-free lemonade by using a sweetener instead. I like to make a simple syrup still with the sweetener. However, you could add it directly to the lemonade. Adjust the amount to personal taste, and different sweeteners differ in taste/sweetness.
  • Orange blossom water/rosewater: just a few drops of either (I use homemade rosewater or rose extract) will add a subtle fragrance of flavor to the lemonade.
  • Coconut water: you can substitute some (or all) of the water for coconut water instead for extra flavor.
  • Alcohol: there are several ways to add booze, including vodka, bourbon, gin, and tequila.
  • Chia seeds: you can add ¼ cup chia seeds and leave the lemonade to chill for several hours for added texture, protein, and nutrients.
 
Check the blog post for more helpful tips and answers to top questions! 
Course: Drinks
Cuisine: Lebanese, Middle Eastern, Turkish
Shelf life: 1-2 Days

Nutrition

Calories: 163kcal, Carbohydrates: 45g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 40mg, Potassium: 104mg, Fiber: 1g, Sugar: 42g, Vitamin A: 203IU, Vitamin C: 17mg, Calcium: 25mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 11 votes (11 ratings without comment)

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2 Comments

  1. Lois says:

    Hi.. I couldn’t find the recipe for the mint syrup you mentioned in the recipe as an option.

    1. Support @ Alphafoodie says:

      Hi Lois,
      You can find it under the FAQS section of the recipe.

      “To prepare the mint simple syrup: combine sugar, water, and mint (either chopped or gently “muddled”/crushed) in a 1:1 ratio in volume (1 cup of each, for example). Though you could add a little extra mint for a stronger flavor – up to a 1.5 ratio – i.e. 1 ½ cup mint to 1 cup sugar and 1 cup water. Combine all three in a small saucepan, bring to a gentle boil (stirring constantly to melt the sugar) and simmer for a minute. Then remove from the heat and allow to steep for 20-30 minutes. Then strain the mixture and voila!”