A cold, thirst-quenching, refreshing lemon mint juice called Lemonana. Freshly juiced whole lemons, lime with fresh mint leaves and ice that has been naturally sweetened. You’re new favorite homemade mint lemonade.
What is Lemonana?
Lemonana is a popular homemade lemonade with fresh mint that hails from the Middle East, it’s refreshingly cold and thirst-quenching, perfect for warmer weather, this version is a Lebanese recipe.
In Arabic, it is referred to as “lay·moon wa nah·nah” which translates to English as "lemon and mint", hence why it is called lemonana.
It is also referred to as mint lemonade or lemon mint juice.
Ingredients You’ll Need
The complete list of ingredients with measurements, can be found in the full recipe card below.
Fresh whole lemons and limes, preferably organic. If you are using conventional lemons, be sure to wash them well. The skin is left on as we want the natural oils in this drink, it also adds a lovely mild bitterness.
Fresh mint leaves are so refreshing, adding coolness to this beverage, feel free to add more or less to suit your liking.
Maple syrup is my preferred natural sweetener, however, you can use whatever you like. Usually, Lebanese lemonana is made with either white or castor sugar or simple syrup, but I avoid refined sugar when possible.
Orange blossom water is such a fragrant ingredient, it is exactly as the name suggests, water from orange blossoms. A little of this goes a long way. I love using this cortas brand. While I recommend using this ingredient, it can be left out if you must leave it out.
How To Make Lemon Mint Juice
Blend The Ingredients
Roughly chop the lemons and limes into pieces that are easy for the high-powered blender to handle.
Take the mint leaves off the stem.
Now, add all the ingredients into a high-powered blender. Blend until everything is pureed. You can also add ice in this step, I alternate with and without ice.
Strain and Serve
Pour the blended juice into a sieve or nut cloth (I prefer a nut cloth as it catches the pulp better) and strain out all the lemon mint juice, leaving behind the pulp, which is to be discarded.
Serve over ice and garnish if you desire, I like using additional mint leaves and some lemon peel.
Pro Tips
All the ingredients can be adjusted to suit your taste.
Make this ahead and store in the fridge for up to 3-5 days. When you are ready to serve, give the lemonana a thorough stir and pour over ice.
Make this into slushy by adding less water and plenty of ice to the blender.
FAQ
Yes, freshly squeezed lemon juice can be used instead of whole lemons. The same goes with adding limes. Additionally, the lemons and limes can be zested prior to squeezing which can be added to the juice also.
Traditionally lemonana is made in a bowl. Whole lemons and limes are chopped up and then sugar is added. They are then macerated by hand, left to soak for at least 30 minutes. Which is then strained into a jug, finely chopped fresh mint leaves, orange blossom water and water are then added and stirred.
More Drink Recipes
Other homemade lemonades to try are my sparkling pink rose lemonade or my orangeade with maple syrup.
Or try my refreshing pineapple slush, this is an icey one!
Have you ever considered a lemon ginger turmeric shot? Sounds good right!?
You might also be interested in watermelon cucumber agua fresca or this sweet and sour mix to make mocktails, or try this strawberry acai refresher.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lemon Mint Juice (Lebanese Lemonana)
Ingredients
- 2 medium Lemons roughly chopped with skin
- 1 medium Lime roughly chopped with skin
- ¼ cup Mint leaves
- ½ cup Maple syrup
- 1 tablespoon Orange Blossom Water optional
- 3-4 cups Cold water
- Ice
Instructions
- Add all the ingredients into a blender (ice optional) and blend on high until all ingredients are blended. Taste test, adjust water and sweetener to suit.
- Strain through a sieve or nut cloth to extract all the juice. Discard the leftover pulp. Serve with ice.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Lilian
Hey Janelle- I like how this lemonana recipe uses lemons and lime because they both add a slightly different flavor. What is an appropriate substitute to replace the 1/2 cup maple syrup with white castor sugar? Sorry for another question- if I go the hand-macerating route, what's the best way to do it?
Janelle Hama
Hey Lilian,
This is up to taste, as I don't use white castor sugar in my diet, build your way up to a sweetness that you like. For making this beverage by hand, zest the citrus first, then use a citrus squeezer. This way you have both zest and juice in the drink.
Brigette
I made this today and I am pleased with the results, it's easy to adjust the amounts and play around with the taste.
Mindi
A few days ago I visited my friend at her home who is Lebanese, she made this drink and I am hooked. I am so glad I found this recipe, I've pinned it so I can make it when I like. Refreshing!
Al
Super excited to have received this one in email. I like how thick the juice can be when it’s not watered down. I made a big jug which is now sitting in the fridge to be sipped over the next few days. Thanks Janelle, ps the name lemonana is clever