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!

Limonana Sorbet
- Cooking and Prep: 8 h
- Serves: 10
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No Allergens
Ingredients (7)
Main ingredients
Start Cooking
Prepare the Limonana Sorbet
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In a small pot, heat sugar and 2/3 cup water until sugar is dissolved. Stir, if necessary, to help sugar melt.
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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.
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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.
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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.
Lemons that are room temperature or warmed in the microwave yield more juice.
This can be served in tiny cups as an elegant palate cleanser.
Credits
Styling and Photography by Chavi Feldman
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Replies:Yes, you should be able to :)
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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!!Replies: -
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?Replies: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. -
perfect!
Perfect balance of sweet/tart. I blended it twice and the end product was creamy and very delicious!Replies:We are so happy to hear that you enjoyed this recipe!
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Replies:Yes, you should be able to :)
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Replies:
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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!!Replies: -
perfect!
Perfect balance of sweet/tart. I blended it twice and the end product was creamy and very delicious!Replies:We are so happy to hear that you enjoyed this recipe!
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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?Replies: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.