I perfected a Lebanese Mint Lemonade of freshly juiced lemons, lime, and mint leaves, naturally sweetened and iced, that ranks among my Cool Refreshing Drinks and will make you want to read on for my simple secret.

Jump to Recipe

I keep coming back to Lebanese Mint Lemonade, usually when summer gets too loud and my mouth needs a wake up. I love how the freshly squeezed lemon juice hits you first, bright and tart, then the fresh mint leaves roll in and cool everything down.

It’s simple but never boring, the kind of Cool Refreshing Drinks I wanna sip slow on the porch, or slam when I need a pick me up. This recipe sits right in the middle of Juicing Recipes With Mint and the classics, but somehow it feels new, like something you found in a tiny café.

Ingredients

Print Recipe (No Advertisments)

Ingredient Quantities

1 cup (240 ml) freshly squeezed lemon juice, about 5 to 7 medium lemons give or take

2 tablespoons fresh lime juice (about 1 small lime), optional but brightens it up

1/2 cup (100 g) granulated sugar or simple syrup, adjust to taste

1 packed cup fresh mint leaves (about 25 to 30 g), plus extra sprigs for garnish

3 cups ice for blending, plus extra to serve

3 to 4 cups cold water (720 ml to 1 L) or sparkling water for a fizzy version

Thin lemon slices for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Wash and pat dry the mint, pick the leaves off the stems, then roll the lemons on the counter to loosen the juice; cut and juice enough lemons to get 1 cup, and squeeze 2 tablespoons lime juice if using.

2. If you only have granulated sugar, add the 1/2 cup to the lemon juice and stir a little so it starts dissolving, or use simple syrup instead if you already made some.

3. Put the lemon juice with sugar or simple syrup, packed cup of mint leaves, and 3 cups ice into a blender.

4. Blend on high until the mint is finely chopped and the mixture is frothy, about 20 to 45 seconds; don’t overdo it or the mint can get bitter.

5. Pour the blended mixture into a large pitcher, scraping the froth out too, then add 3 to 4 cups cold water or sparkling water, stirring to combine and adjusting to your preferred strength.

6. Taste and add more sugar or water if needed; if you added sparkling water, stir gently so it keeps some fizz.

7. For a smoother drink, pour the lemonade through a fine mesh sieve to remove pulp and mint bits, pressing lightly with a spoon to get more liquid out.

8. Serve over extra ice, garnish with extra mint sprigs and thin lemon slices, and enjoy right away while it’s cold and fizzy.

9. Store leftovers in the fridge for up to 2 days and give it a good stir before serving because it settles.

Equipment Needed

1. Blender (high speed is best but any blender works)
2. Cutting board and a sharp knife for slicing lemons and removing mint leaves
3. Citrus juicer or reamer, or just a fork if youre in a pinch
4. 1-cup measuring cup and tablespoon measures or measuring spoons to measure juice and sugar
5. Large pitcher to combine, chill and serve the lemonade
6. Fine mesh sieve to strain out pulp and mint bits
7. Long spoon or spatula to stir and scrape froth into the pitcher
8. Serving glasses plus ice scoop or tongs, and extra mint sprigs for garnish

FAQ

How long does this keep in the fridge? Up to 48 hours for best flavor. Mint loses its brightness after a couple days so drink sooner.

Can I use bottled lemon juice? You can but fresh lemon juice tastes much brighter and cleaner, so try to use fresh for the best result.

What if I don’t have a blender? Chop the mint finely, muddle it with sugar, mix with lemon juice and water, then strain. Texture will differ but still tasty.

How do I make it fizzy? Stir in cold sparkling water just before serving to keep the bubbles. Start with half sparkling and half still to taste.

Is simple syrup better than granulated sugar? Simple syrup mixes instantly and gives a smoother drink. Granulated sugar works if fully dissolved first.

Can I use other herbs instead of mint? Basil or lemon verbena can work, but it won’t be the classic taste. Use a smaller amount and taste as you go.

Lebanese Mint Lemonade Recipe Substitutions and Variations

Fresh lemon juice: if you don’t have fresh lemons use bottled 100% lemon juice – start with about 3/4 cup and taste, it’s more concentrated so add a splash of water if it’s too sharp.
Granulated sugar/simple syrup: swap with honey or agave using about 3/4 the volume (so ~6 tbsp for 1/2 cup sugar), or maple syrup for a warmer note; warm slightly to help it dissolve.
Fresh mint leaves: substitute with fresh basil (use about the same packed volume) for a different but tasty herbal twist, or 1/4 tsp mint extract if you have no fresh herbs but add it slowly.
Cold water/sparkling water: use club soda or seltzer 1:1 for fizz, or chilled green tea for a milder, more complex background flavor.

Pro Tips

– Make a mint simple syrup instead of trying to dissolve granulated sugar in cold juice. Simmer equal parts sugar and water with a handful of mint for a minute, cool and strain, then mix that in. it gives a rounded mint flavor and guarantees no gritty bits.

– Dont pulverize the mint. Pulse the blender a few short times or muddle the leaves gently, because when mint gets overworked it turns bitter and grassy, trust me you wont like it.

– Freeze some of the lemonade into ice cubes so your drink stays chill without getting watered down, and only add the sparkling water right before serving so it keeps its fizz. pouring the bubbly down the side of the pitcher helps too.

– Boost the aroma with a little lemon zest in the syrup or tossed into the pitcher, and add a tiny pinch of salt to lift the flavors. taste cold though, because cold mutes sweetness so you might need a tad more than you expect.

Lebanese Mint Lemonade Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Blender (high speed is best but any blender works)
2. Cutting board and a sharp knife for slicing lemons and removing mint leaves
3. Citrus juicer or reamer, or just a fork if youre in a pinch
4. 1-cup measuring cup and tablespoon measures or measuring spoons to measure juice and sugar
5. Large pitcher to combine, chill and serve the lemonade
6. Fine mesh sieve to strain out pulp and mint bits
7. Long spoon or spatula to stir and scrape froth into the pitcher
8. Serving glasses plus ice scoop or tongs, and extra mint sprigs for garnish

Ingredients

1 cup (240 ml) freshly squeezed lemon juice, about 5 to 7 medium lemons give or take
2 tablespoons fresh lime juice (about 1 small lime), optional but brightens it up
1/2 cup (100 g) granulated sugar or simple syrup, adjust to taste
1 packed cup fresh mint leaves (about 25 to 30 g), plus extra sprigs for garnish
3 cups ice for blending, plus extra to serve
3 to 4 cups cold water (720 ml to 1 L) or sparkling water for a fizzy version
Thin lemon slices for garnish, optional

Directions

Wash and pat dry the mint, pick the leaves off the stems, then roll the lemons on the counter to loosen the juice; cut and juice enough lemons to get 1 cup, and squeeze 2 tablespoons lime juice if using.
If you only have granulated sugar, add the 1/2 cup to the lemon juice and stir a little so it starts dissolving, or use simple syrup instead if you already made some.
Put the lemon juice with sugar or simple syrup, packed cup of mint leaves, and 3 cups ice into a blender.
Blend on high until the mint is finely chopped and the mixture is frothy, about 20 to 45 seconds; don’t overdo it or the mint can get bitter.
Pour the blended mixture into a large pitcher, scraping the froth out too, then add 3 to 4 cups cold water or sparkling water, stirring to combine and adjusting to your preferred strength.
Taste and add more sugar or water if needed; if you added sparkling water, stir gently so it keeps some fizz.
For a smoother drink, pour the lemonade through a fine mesh sieve to remove pulp and mint bits, pressing lightly with a spoon to get more liquid out.
Serve over extra ice, garnish with extra mint sprigs and thin lemon slices, and enjoy right away while it’s cold and fizzy.
Store leftovers in the fridge for up to 2 days and give it a good stir before serving because it settles.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.