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Recipe by Brynie Greisman

Limonana Sorbet

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Parve Parve
Medium Medium
10 Servings
Allergens

No Allergens specified

Limonana is a frosty summer beverage that’s a classic favorite in Israel. It’s a sweet, refreshing slushy drink made with lemon and mint. Here, I’ve taken it to the next level and made it into a sorbet. I used my new mint plant, so the herbs would be very fresh, and we couldn’t get enough of it!

Ingredients

Main ingredients

  • 2/3 cup sugar

  • 1 and 2/3 cups water, divided

  • 1 cup + 1 tablespoon freshly squeezed lemon juice

  • 3/4 cup loosely packed mint leaves, plus more for garnishing

  • 1 teaspoon lemon zest, or to taste (do not omit)

  • 1 cup ice cubes

  • hollowed-out lemon halves, for serving (optional)

Directions

Prepare the Limonana Sorbet

1.

In a small pot, heat sugar and 2/3 cup water until sugar is dissolved. Stir, if necessary, to help sugar melt.

2.

Cool. Pour liquid into blender cup, or into food processor fitted with the knife attachment. Add rest of ingredients and blend until slushy. Pour into a large container and freeze overnight.

3.

Cut frozen mixture into chunks and process in small amounts until entire mixture is blended again. (This gives it the sorbet texture.) Freeze until serving.

4.

Remove from freezer a few minutes before serving just to soften slightly. Serve small scoops in lemon halves, if desired. Top with a mint leaf.

Tips:

This can be served in tiny cups as an elegant palate cleanser.

Notes:

Lemons that are room temperature or warmed in the microwave yield more juice.

Credits

Styling and Photography by Chavi Feldman

Limonana Sorbet

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Ruchi e
Ruchi e
8 months ago

Delicious! perfect texture and taste!

Tehillah
Tehillah
1 year ago

this looks delicious! How long does it last in the freezer?

Goldy Admin
Admin
Reply to  Tehillah
1 year ago

A couple of months!

Rivky Eidlisz
Rivky Eidlisz
1 year ago
Nechama
Nechama
4 years ago

Extra cup of water? The recipe calls for 1 and 2/3 cups of water, and it says to use 2/3 cup to melt the sugar, but it’s not clear what to do with the other 1 cup of water. Is it supposed to be added with the rest of the ingredients, or added afterwards when reblending the sorbet?

Question
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Raquel
Raquel
Reply to  Nechama
4 years ago

Hi, in step 2 where it says ‘add the rest of the ingredients’ I would add the additional 1 cup of water then as well.

miri landau
miri landau
1 year ago

can I add this to ice pop molds?

Raquel
Raquel
Reply to  miri landau
1 year ago

Yes, you should be able to 🙂

Leah
Leah
1 year ago

super refreshing! and pretty to serve with fresh fruit and other flavor sorbets

Rivky
Rivky
4 years ago

Amazing I’ve always been wary of sorbets they never used to come out creamy but this recipe was incredible. A few tips blend it twice for a more creamier sorbet and place in individual cups that way you don’t have to scoop out sorbet and it’s easily accessible. Also let it defrost for a few minutes before serving
Very pleased with the outcome a definite keeper!!

Brocho
Brocho
2024 years ago

perfect! Perfect balance of sweet/tart. I blended it twice and the end product was creamy and very delicious!

Raquel
Raquel
Reply to  Brocho
4 years ago

We are so happy to hear that you enjoyed this recipe!