Active Time
10 MIN
Total Time
50 MIN
Yield
Serves : 4

Michael Solomonov was born in Ganei Yehuda, Israel, where this frothy lemon nana, flavored with mint and lemon verbena, is a popular cooler. You don't have to serve it as a slushie; just froth the herb-infused lemonade in the blender before pouring it over ice.    More Cooler Recipes  

How to Make It

Step 1    

In a small saucepan, combine the water with the sugar and bring to a simmer over low heat, stirring to dissolve the sugar. Add the dried lemon verbena leaves and the strips of lemon zest and simmer for 10 minutes.

Step 2    

Remove the saucepan from the heat. Stir in the lemon juice and mint and let stand at room temperature until cool. Refrigerate until thoroughly chilled, about 20 minutes.

Step 3    

Strain the lemon mixture into a blender along with the ice. Blend on high speed until smooth and frothy. Pour into tall glasses and serve right away.

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