Made of lemon and fistfuls of fresh mint, limonana is a favorite drink in Israel, where you can often buy it as a slush. This version isn't blended with ice but it's just as refreshing on a hot day.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary test

hands-on:
15 mins
total:
4 hrs 35 mins
Servings:
6
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine 1 cup water, the sugar and 2 to 3 mint sprigs. Bring to a simmer, stirring to dissolve sugar. Remove from heat, cover and let sit, steeping, 20 minutes. Discard mint sprigs.

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  • Transfer the mint syrup to a large pitcher and stir in lemon juice and remaining 4 cups water. Add remaining mint sprigs; muddle by gently crushing them against the bottom of the pitcher 3 to 4 times with a wooden spoon. (Do not bruise or tear the leaves; it will make them taste bitter and grassy.)

  • Chill until cold, at least 4 hours. Remove and discard mint sprigs. Serve lemonade over ice garnished with additional fresh mint.

Nutrition Facts

143 calories; carbohydrates 38g; sugars 35g; vitamin a 3.7IU; vitamin c 23.6mg; niacin equivalents 0.1mg; folate 12.2mcg; sodium 7mg; potassium 65mg; calcium 10mg; iron 0.1mg.
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