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Author Notes: 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
cups cold water
cup freshly squeezed lemon juice
handful 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.
- This recipe was entered in the contest for Your Best Recipe with Mint