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Lemonade Slushies with Mint and Lemon Verbena

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 From 2 ratings.

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rating hellocupcake
Very tasty. 2 in of grated ginger can be used in place of the mint and verbena if you like.
rating shantelles

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Lemonade Slushies with Mint and Lemon Verbena

  • healthy HEALTHY
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
ACTIVE TIME: 10 MIN
TOTAL TIME: 50 MIN
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.
ingredients
  • 1 1/4 cups water
  • 1/2 cup plus 2 teaspoons sugar
  • 1/4 cup dried lemon verbena leaves
  • Zest of 2 lemons, cut into 3-inch-long strips, plus 3/4 cup fresh lemon juice
  • 1/2 cup mint leaves
  • 2 cups ice
directions
  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.
  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.
  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.

MAKE AHEAD The strained lemon mixture can be refrigerated for up to 3 days.

Recipe by Michael Solomonov
From Everday Food of Israel: On the Hummus Hunt
This recipe originally appeared in May, 2008.