Egyptian Lemon Mint Juice

This Egyptian Lemon Mint juice is the ultimate summer refresher, intensely lemony, cooling, and so much tastier than plain lemonade. Instead of juicing lemons, you blend peeled persian limes with fresh mint, sugar, and water to create a vibrant green drink that’s tangy, fragrant, and helps keep you cool. Egyptians drink tons of this stuff every summer, and once you try it, you’ll understand why they reach for it to beat the heat.

Why this recipe works

• Mint provides a cooling effect as it contains menthol, making you feel refreshed even before the drink cools you down
• Sour foods such as citrus encourage saliva production, which helps prevent dry mouth in hot weather, while the sugar provides energy that you definitely need on hot days
• Blending whole peeled citrus instead of just juicing extracts more flavor and creates a fuller body
• The drink can be bottled and kept in the fridge for up to two days, and it only takes a few minutes to make so you can always have some on hand
• You can mix and match lemons and limes to suit your preference

Ingredient overview

To make lemonade, you need lemons, or limes. In Egypt, small persian limes are used which are tiny compared to regular limes, but they pack a strong punch and have a sweeter longer lasting sourness.

Normally you’d juice the citrus to get to the juice, but in Egypt we sometimes peel off the skin and blend them whole.

Some people even keep the skins on if the pith is thin enough. That only works with persian limes though as regular lemons or limes skin is a lot thicker and the pith’s flavor will ruin your drink.

For the mint, you need about a packed quarter cup or 10 grams of mint leaves, that’s a few stalks worth, just strip the leaves from the stalks. Mint’s flavor and strength differs massively from plant to plant, so you may need to play with the amount to get it just right. I prefer pepper mint or moroccan mint for their extra cooling flavor.

Not only is the sugar responsible for sweetening the drink, but it also gives you a big boost of energy. Start with 100 grams and adjust to taste, I usually go for 130 grams. You’ll also need three cups or 700 milliliters of cold water and 150 grams of ice to cool it down after blending.

Process walkthrough

Start by peeling your citrus completely, removing all the skin and that white pith layer. Add them to your blender along with a packed quarter cup or 10 grams of mint leaves and 100 grams of sugar. Pour in three cups or 700 milliliters of water.

Blend at a lower speed first, letting everything combine, and then whack it up to high for 30 seconds to really break down that mint. When the time is up, it should be foamy and intensely green. The juice will also start to split pretty much immediately, it’s pretty normal, you just need to shake or stir it before serving.

This is when you want to taste your juice and adjust it. If you need more mint, add some and blend again. Once it’s perfect add 150 grams of ice to cool it down, then blend until it’s smooth again.

Pour the juice through a fine strainer, which removes any pieces of mint or lemon.

This recipe yields four glasses, or six poured over ice, of intensely lemony minty juice. You can bottle it up and keep it in the fridge for up to two days, all you need to do is shake it before serving since it will separate as it sits.

Lemon and Mint Juice

Servings 800 ml (4 glasses, or 6 with ice)

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Author Obi Fahmy

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Video instructions

Equipment

• Blender
• Fine Strainer

Ingredients

  

• 3 1/2 lemons or 5 limes or 12 persian limes (mix and match citrus to similar weights)
• 10 grams mint leaves (trimmed from stalks, packed ¼ cup)
• 100-130 grams sugar
• 750 ml cold water
• 150 grams ice

Instructions

 

• Peel the lemons or limes using a knife, remove the skin and white pith. Persian limes with thin skin can be blended with the skin on.
  3 1/2 lemons or 5 limes or 12 persian limes
• Add the peeled citrus to a blender along with the mint leaves, sugar, and cold water.
  3 1/2 lemons or 5 limes or 12 persian limes, 10 grams mint leaves, 100-130 grams sugar, 750 ml cold water
• Blend at lower speed until combined, then increase to high speed and blend for 30 seconds to really break down the mint. When the time is up, it should be foamy and intensely green.
• Taste the juice and adjust. Add more mint or sugar if needed. Add the ice, then blend until smooth again.
  150 grams ice
• Pour the juice through a fine strainer to remove any pieces of mint or bits of lemon.
• Serve immediately or bottle and keep refrigerated for up to 2 days. Shake before serving.