Souvenirs are one of those things I never get right when I’m traveling — either I tell myself they’re not practical and end up with zero or I buy a bunch of tchotchkes that are fated to collect dust. But I think I finally figured it out on my latest trip — I’m collecting a new kind of travel souvenir in the form of recipes, like this Blended Mint Lemonade recipe from my trip to recent trip to Jordan.
This is my version of a blended mint lemonade that we were served pretty much everyday of the trip. Usually, I’m not a lemonade lover but this one hooked me, maybe because of its awesome green color or because it’s not as sweet as our stateside versions.
It seems every country in the Middle East has their own version of mint lemonade from the Sparking Rose Mint Lemonada I tried in Lebanon to Frozen Mint Lemonade I’ve heard about in Israel. It’s hard to choose favorites but what I loved about the one in Jordan is that it was blended until the mint was pulverized so it was almost more of a Mint Lemonade than a Lemonade with Mint, know what I mean?
Blended Mint Lemonade Recipe
- 3 cups large ice cubes
- 2 ounces fresh mint leaves (about 2 1/2 cups packed) plus a few more for garnish
- 1 cup ice water
- 3/4 cup freshly squeezed lemon juice (from about 5 lemons) plus lemon peel for garnish
- 1/3 to 1/2 cup superfine sugar
- Place all ingredients in a blender and process until everything is liquefied, at least 3 minutes. Taste and add more lemon juice, sugar, or water, as desired. If desired, go ahead and spike it with some vodka or Limoncello. Serve garnished with lemon peel and mint leaves.