How-to guide
How to Make Moroccan Mint Lemonade — Blended and Refreshing
Moroccan mint lemonade is the cold, frothy, intensely refreshing drink that revives you in the heat — fresh lemon, a big handful of mint and sugar blended with water and ice into a pale green, almost slushy cooler. Unlike still lemonade, it is blitzed so the mint flavours the whole glass and the drink turns frothy. It takes minutes and no special skill. This guide gets the balance right. For the hot counterpart, see how to make Moroccan mint tea.
About 10 minutes
Step by step
- 1
Prepare the lemons
Wash the lemons well. You can juice them, or for a more intense version blend whole peeled lemon segments; some recipes blend the lemon with a little of the peel for extra aroma, but too much pith makes it bitter. Remove the pips to keep it from turning bitter in the blender.
- 2
Add mint and sugar
Put the lemon juice or segments into a blender with a generous handful of fresh mint leaves, sugar to taste and cold water. Fresh spearmint gives the authentic flavour. Be generous with the mint; it is meant to be a distinctly minty drink, not just lemonade with a garnish.
- 3
Blend with ice
Add plenty of ice and blend everything on high until the mint is finely broken up and the drink turns pale green and frothy. Blending, rather than just stirring, is what releases the mint through the whole glass and gives the characteristic foamy top.
- 4
Taste and balance
Taste and adjust: more sugar if too sharp, more lemon if too sweet, more water if too intense. The balance should be bright and tart but well sweetened, and cold enough to be genuinely refreshing. Blend again briefly after adjusting.
- 5
Strain if you prefer
For a smoother drink, strain out the blended mint and any pulp through a sieve; for a rustic, more textured version, pour it as it is. Straining gives a cleaner, clearer lemonade, while leaving it unstrained keeps more mint flecks and body.
- 6
Serve ice cold
Pour into tall glasses over extra ice and serve immediately, while frothy and cold, garnished with a sprig of mint and perhaps a slice of lemon. It separates and loses its foam as it stands, so it is best blended and drunk fresh, straight away.
Common mistakes to avoid
- Blending in the bitter white pith or too much peel, making it bitter.
- Skimping on the mint, so it just tastes like plain lemonade.
- Leaving the pips in, which turn the blended drink bitter.
- Letting it stand, so it separates and loses its frothy top.
- Getting the sugar-to-lemon balance wrong, so it is either sour or cloying.
Tips from the kitchen
- Fresh spearmint gives the most authentic flavour; use a generous handful.
- Blend, do not just stir, to release the mint through the whole drink.
- Plenty of ice keeps it cold and gives the slushy, frothy texture.
- Balance the sugar and lemon carefully, tasting as you go.
- Serve it straight away, as the froth and freshness fade quickly.
Questions
How is Moroccan mint lemonade different from ordinary lemonade?
It is blended rather than merely stirred, so a generous quantity of fresh mint is blitzed right through the drink along with lemon, sugar, water and ice. This turns it pale green, frothy and intensely minty, almost slushy. Ordinary lemonade is usually clear, still and mint appears only as an optional garnish.
What mint should I use?
Fresh spearmint, the same mild, sweet mint used for Moroccan tea, gives the most authentic flavour. Use a generous handful of leaves so the mint is a real presence, not an afterthought. Peppermint is stronger and more menthol-heavy, so if you use it, use less to avoid an overpowering, toothpaste-like note.
Should I strain the lemonade?
It is up to you. Straining out the blended mint and pulp gives a smoother, cleaner drink, while leaving it unstrained keeps more texture, mint flecks and body. Either is fine; many people strain it for serving to guests and leave it rustic for themselves. Serve it cold and freshly blended either way.
Can I make it ahead?
It is really best made and drunk fresh, because the blended drink separates and loses its frothy top as it stands, and the mint can darken. If you need to prepare ahead, you can juice the lemons and keep them chilled, then blend with mint, sugar and ice just before serving.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.