By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
27 matchesDishes from other countries' kitchens, made from the same core ingredients as Limonana. The percentage is the share of ingredients the two recipes have in common.
Elliniki Lemonada: Refreshing Homemade Greek LemonadeIn Greece · same ingredients· Same technique100%
Nane Limon (Turkish Mint Lemonade)In Türkiye · same ingredients100%
Mosto (Grape Must)In Spain · same ingredients86%
A refreshing Egyptian mint lemonade that perfectly balances tartness with cooling herbs. It is the ultimate antidote to the desert heat.
According to eatmundo's ingredient comparison, the closest dish to Limonana from another cuisine is Elliniki Lemonada (Greece): the two share 100% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Juice the 4 large lemons until you have about 1 cup of fresh liquid.
- 2
Wash the 1 cup of fresh mint leaves thoroughly under cold water.
- 3
Place the lemon juice, mint leaves, 1/2 cup sugar, and 1 cup of the water into a high-speed blender.
- 4
Pulse the mixture on high for about 60 seconds until the mint is fully pulverized and incorporated.
- 5
Add the remaining 3 cups of water and 2 cups of ice cubes into the blender jar.
- 6
Blend on high speed again for another 30 seconds until the ice is crushed and the drink becomes slushy.
- 7
Pour into chilled tall glasses immediately to maintain the frothy texture.
- 8
Garnish with a sprig of fresh mint and serve cold.
Frequently Asked Questions
What is Limonana?
Limonana is a popular Middle Eastern frozen mint lemonade. It is prepared by blending fresh mint leaves, lemon juice, sugar, water, and ice, and is typically consumed as a cooling beverage during the warmer months.
Can I use dried mint?
No, fresh mint is essential for the bright green color and cooling effect that defines Limonana.
How do I adjust the sweetness?
Add sugar gradually, tasting as you go, because lemon acidity can vary greatly between fruits.
Can I make this without a blender?
You would lose the signature slushy texture, but you could muddle the mint and sugar, then stir.
Is it better to strain the mixture?
Most prefer the textured, pulpy mint bits, but you can pass it through a fine sieve if you prefer a clear drink.
