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
Recipe By Brynie Greisman
- 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.
Note:
Lemons that are room temperature or warmed in the microwave yield more juice.
Tip:
This can be served in tiny cups as an elegant palate cleanser.
Credits
Styling and Photography by Chavi Feldman
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Limonana Sorbet
perfect!
Perfect balance of sweet/tart. I blended it twice and the end product was creamy and very delicious!
Please
Log in to post a review How'd it turn out? Write a review.
-
Limonana Sorbet
perfect!
Perfect balance of sweet/tart. I blended it twice and the end product was creamy and very delicious!
Please
Log in to ask a question How'd it turn out? Write a review.
