Mint Lemonade Recipe (Mint Margarita Style)
Last updated: 27 September 2026.
Mint lemonade is the drink Pakistanis order with fast food, BBQ and biryani, especially in summer. In many cafés it is called “mint margarita”, even though it contains no alcohol. It is fresh, sour, sweet and cooling, and it cuts through fried food perfectly. At home it costs a fraction of the café price and takes five minutes.
| Prep | Cook | Serves | Difficulty |
|---|---|---|---|
| 5 min | 0 min | 4 glasses | Easy |
Note: this is our own home-style recipe inspired by the restaurant favourite. It is not an official brand recipe.
Why “mint margarita”?
In Pakistani cafés, “mint margarita” usually means a blended, icy mint and lemon drink, sometimes with a pinch of salt or black salt, served in a salt-rimmed glass. The name borrows the style of the famous cocktail, but the Pakistani version is completely alcohol-free. Across the Middle East, a similar drink is called lemon mint or limonana.
Ingredients
- 1 cup fresh mint leaves, loosely packed (from about 2 bunches)
- 1/2 cup fresh lemon juice (about 5 to 6 lemons)
- 1/3 to 1/2 cup sugar, to taste (or simple syrup)
- 3 cups cold water
- 2 cups ice cubes
- A pinch of salt or kala namak (black salt)
- Optional: a few slices of lemon and mint sprigs to garnish
Method
- Wash the mint well and pick the leaves off the thick stems.
- Blended (café style): put the mint, lemon juice, sugar, salt, 1 cup water and all the ice in a blender. Blend until slushy and bright green. Add the remaining water and blend briefly.
- Stirred (clear style): crush the mint with the sugar in a jug using a spoon, add the lemon juice and water, stir until the sugar dissolves, then add ice.
- Taste and adjust sugar or lemon.
- Strain if you prefer a smooth drink, or leave the mint bits in.
- Pour into glasses, garnish with lemon slices and mint, and serve immediately.
Why this recipe works
- Blending with ice releases mint oils and creates a slushy texture.
- A pinch of salt makes the lemon and mint taste brighter.
- Crushing mint with sugar helps extract flavour in the stirred version.
Tips for the best result
- Use fresh, bright mint; wilted mint tastes grassy.
- Serve immediately; blended mint turns brown if left standing.
- Roll lemons on the counter before squeezing to get more juice.
- Make simple syrup (equal sugar and water, heated until dissolved, then cooled) for smooth sweetness.
Variations
- Sugar-free: use a sugar substitute or a little honey.
- Sparkling: use chilled soda water instead of still water.
- Ginger mint: add a small piece of fresh ginger.
- Masala lemonade: add roasted cumin powder and black salt.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Bitter taste | Blended too long or used stems | Use leaves only and blend briefly |
| Brown colour | Left standing | Blend just before serving |
| Too sour | Not enough sugar | Add syrup a spoon at a time |
Storage and reheating
Best served fresh. You can prepare the lemon-sugar base in advance and keep it in the fridge for 2 days, then blend with mint and ice just before serving.
What to serve it with
Broast chicken, BBQ, biryani, shawarma and all kinds of fried snacks.
Mint lemonade for Iftar
Mint lemonade is a favourite Ramadan drink because it is refreshing after a long fast. To keep it from turning brown, make the lemon-sugar base before Asr and blend it with fresh mint and ice only 10 minutes before Maghrib. Serve alongside dates, water and Rooh Afza for variety.
Party jug quantities
| Guests | Mint | Lemon juice | Sugar | Water | Ice |
|---|---|---|---|---|---|
| 4 | 1 cup | 1/2 cup | 1/3 to 1/2 cup | 3 cups | 2 cups |
| 8 | 2 cups | 1 cup | 2/3 to 1 cup | 6 cups | 4 cups |
| 16 | 4 cups | 2 cups | 1 1/3 to 2 cups | 12 cups | 8 cups |
Blend in batches if your blender is small.
Salt-rimmed glass
- Rub a lemon wedge around the rim of each glass.
- Dip the rim into a plate of salt mixed with a pinch of chaat masala.
- Chill the glasses until serving.
Health note
Café versions can contain a lot of sugar. At home you control the sweetness, so start with less and add more only if needed. Lemon adds vitamin C, and drinking plenty of fluids is important in hot weather.
Growing your own mint
Mint grows easily in pots on Pakistani balconies and rooftops. Keep it in partial shade and water it regularly, and you will have fresh leaves for lemonade, raita and chutney all summer.
Choosing lemons in Pakistan
Local lemons (nimbu) vary a lot in size and juiciness through the year. Small, thin-skinned lemons that feel heavy for their size usually have the most juice. In winter, when lemons are cheaper and plentiful, squeeze a big batch and freeze the juice in ice-cube trays. Each cube is roughly one tablespoon, ready for lemonade in summer.
Serving with fast food
A cold, tangy drink balances rich, fried food far better than a sugary fizzy drink. Serve mint lemonade with broast, burgers, fries and shawarma for a restaurant-style meal at home.
Blender tips
- Add liquid first, then mint, then ice, so the blades spin freely.
- Pulse a few times before blending continuously.
- Don’t over-blend; 20 to 30 seconds is enough.
Simple syrup recipe
Heat 1 cup sugar with 1 cup water, stirring until dissolved. Cool and keep in a bottle in the fridge for up to 2 weeks. About 1/2 cup of syrup sweetens this recipe.
Using syrup instead of dry sugar means no gritty bits at the bottom of the glass, and it mixes instantly into cold water.
Frequently asked questions
Does mint margarita contain alcohol?
No. In Pakistan, mint margarita is a non-alcoholic mint and lemon drink.
Why does my mint lemonade turn brown?
Blended mint oxidises. Serve immediately after blending.
Can I make it ahead?
Make the lemon-sugar base ahead and blend with mint and ice just before serving.
Can I use lime instead of lemon?
Yes. Limes give a slightly different, more aromatic flavour.