This Middle Eastern Lemon Mint is the most refreshing version of a classic lemonade that you can make in literally minutes, and it will keep you fresh all day!
A classic lemonade is good, but unless you’ve had Middle Eastern lemon-mint juice, you haven’t really experienced what AMAZING lemonade tastes like.
I know that sounds like a BIG statement, but trust me, once you try this version, you’ll find the regular one boring.
It’s especially perfect for Iftar because it’s quick and simple to make and is super refreshing.
Let’s get into the details of the recipe.
Lemon Mint Recipe
The recipe is quite simple and uses only four ingredients – lemons, mint, sugar, and water. Loads of sugar. We’re not making a healthy drink here – it’s important to balance out the sourness of the lemons with the sweetness, or it will be too tart.
Here are the steps for making lemon mint juice.
- Peel the lemons properly, making sure all the white pith is removed, as it can make the juice bitter.
- Place the whole, peeled lemons in a blender with the mint leaves (without stems), sugar, water, and blend until fully blended.
- Taste the juice to check if the sweetness is right, as the sourness will differ based on the lemons you are using. If needed, add more sugar and water and blend again.
- Serve as it is or strain it if you prefer a smooth texture. I personally prefer it unstrained. Serve cold!
The juice can be made a couple of hours before serving, and it will stay fresh.
This lemon mint recipe will make you forget all other lemonades – just remember not to cut out the sugar!
Ready to get started? Let’s go!
Middle Eastern Lemon Mint Juice
Equipment
- Blender
Ingredients
- 2 whole lemons peeled
- 10 grams mint leaves without stems
- 150-180 grams granulated white sugar
- 600 ml water
Instructions
- Peel the lemons, removing the white pith properly.
- Add the peeled, whole lemons to a blender along with fresh mint leaves, sugar, and water.
- Blend until everything is completely smooth.
- Taste and adjust the sweetness if needed by adding more sugar or water, then blend again briefly.
- Serve chilled, either as is or strained for a smoother drink.
Notes
- Remove the white pith completely: The white layer under the lemon peel can taste bitter, so take a little extra time to trim it off well before blending.
- Use mint leaves only: Avoid adding the stems, as they can create a slightly harsh flavor.
- Adjust sweetness to taste: Lemons vary in sourness, so always taste before serving. You can balance it with extra sugar or dilute it with a bit more water.
- Strain if preferred: For a clearer, pulp-free juice, pass it through a sieve after blending. If you enjoy a more natural, fiber-rich drink, you can skip straining.
- Serve very cold: This juice tastes best when properly chilled. You can refrigerate it for a while or add ice cubes before serving.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
