The first time I tried limonana, I was in Israel. It is a combination of limonada (lemondade) and nana (mint). It's best to drink it sitting in a cafe in the rare breeze alongisde the beach in Tel Aviv. This recipe is adapted from Ina Garten's basic lemonade recipe. You can either blend the mint with the lemonade (as in the picture) or let the leaves seep into the lemonade in the fridge and strain them out. —zahavah
freshly squeezed lemon juice
mint leaves, rinsed
Throw the first three ingredients (water, lemon juice, sugar) into a blender and let 'er rip. You'll probably need to do this in 2 or 3 separate batches. Blend until combined
Turn the limonada into limonana
Option 1: Add mint to the blender and, well, continue to blend. Refrigerate and serve over ice
Option 2: Pour the limonada into a pitcher over the mint leaves. Refrigerate and drain before serving over ice. Stick a sprig of mint into the glass.
Food writer, recipe developer, photographer.
Some people call me Zahavah, most call me Gayle.
See what other Food52ers are saying.