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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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!! -
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!
Please
Log in to post a review How'd it turn out? Write a review.
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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!! -
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 Write your question here
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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.
