There is a café in the chic ABC mall in Beirut called Casper and Gambini; this is where I tried this mint-lemonade for the first time on a hot sweltering day. It came in semi-frozen form like a margarita and the combined taste of fresh mint and fresh lemons was so cool and tangy and refreshing!  I had to  get their recipe. Well, that did not happen so I came up with my own.

Here it is: this morning I drank the entire batch.


  • 6 ounces of lemon juice
  • sugar syrup: 1/2 cup of sugar and 1 cup of water
  • 6 sprigs of mint 
  • ice cubes, as needed
  • powdered sugar as needed


  1. First make the syrup by placing granulated sugar and water in a pan and heating the mixture till it dissolves.
  2. Juice enough lemons to get about 6 ounces.
  3. Wash one or two bunches of mint and cut off the leaves from the stalks.
  4. Place syrup, lemon juice, ice cubes (several, I used about 8), mint in a blender
  5. Run the machine until the mixture is smooth and looks like a frozen slush; taste for sweetness adding one tablespoon or more of powdered sugar if needed. Serve

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  1. Joumana
    Posted June 13, 2013 at 11:06 pm | Permalink

    @S: sorry it was an error; here is the idea: juice the lemons; make a sugar syrup (actually make the sugar syrup first to get it cooled by the time you make the lemonade). Add only as much mint as you can handle (it gets pungent), say a few sprigs to one bunch, leaves only; whirl in a blender with some ice cubes and taste the result, strained (or not if you like more pungent). enjoy cold.

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