flipLimonana, iced mint lemonade
Limonana, iced mint lemonade
Why this dish? Under the crushing heat of the Negev where Sharon ran his Sycamore Farm, limonana — lemon and mint pounded with crushed ice — is the quintessential welcome drink, sipped in the shade between meals.
Lemon juice, sugar, and fresh mint whipped with crushed ice until frothy, pale green, and icy. The national refreshment against the desert sun.
In the Negev, the sun shows no mercy, and a host worthy of the name never leaves a visitor with a dry throat. You squeeze the garden lemons, throw in a big handful of fresh mint, sugar, and crushed ice — lots of ice. You whip it all until it froths and turns green. It's sour, it's cold, it wakes a man up. Drink a tall glass before you talk serious business with me.
- •Lemons — several, juiced (acidity)
- •Fresh mint (nana) — a good handful (freshness)
- •Sugar — to taste (balance)
- •Crushed ice — generous (icy texture)
- •Spring water — as needed (dilution)
Limonana, iced mint lemonade
Lemon juice, sugar, and fresh mint whipped with crushed ice until frothy, pale green, and icy. The national refreshment against the desert sun.
Why this dish? Under the crushing heat of the Negev where Sharon ran his Sycamore Farm, limonana — lemon and mint pounded with crushed ice — is the quintessential welcome drink, sipped in the shade between meals.
In the Negev, the sun shows no mercy, and a host worthy of the name never leaves a visitor with a dry throat. You squeeze the garden lemons, throw in a big handful of fresh mint, sugar, and crushed ice — lots of ice. You whip it all until it froths and turns green. It's sour, it's cold, it wakes a man up. Drink a tall glass before you talk serious business with me.
Ingredients (period version)
- Lemons — several, juiced (acidity)
- Fresh mint (nana) — a good handful (freshness)
- Sugar — to taste (balance)
- Crushed ice — generous (icy texture)
- Spring water — as needed (dilution)
Ingredients
- Lemon juice — 15 cl (4 lemons) (acidity)
- Fresh mint — 20 leaves (freshness)
- Sugar — 4 to 6 tbsp (balance)
- Cold water — 50 cl (dilution)
- Ice cubes — 2 large handfuls (icy texture)
Method
- Blend the lemon juice, mint, sugar, and a little water until the mint is finely ground.
- Add the remaining water and ice cubes, blend a few more seconds to get a frothy, icy drink.
- Taste and adjust the sugar/lemon balance.
- Pour into tall glasses, garnish with a sprig of mint. Serve immediately, very cold.
How it was made : Before electric blenders, mint and sugar were pounded in a mortar, lemons squeezed by hand, and ice cracked with a pick in a cloth. Mint (nana) grew in every Levantine garden.
The contemporary twist : A frozen slushie version blitzed with lots of ice, served with a straw and a sugar-crystallized mint leaf.
Ariel Sharon · Charactorium
