Moroccan Mint Lemonade – Recipe

This lemonade is rich with the flavors of North Africa: Pomegranate, Mint, Honey, and Citrus. Try using limes instead of lemons for an interesting variation. Muddling citrus along with fresh mint releases the citrus oil from the rind and some bitterness from the pith balancing the sweetness of the Honey and adding dimension to the citrus flavor. We like late-summer wildflower honey for its deep floral notes, but any honey will work. For all-day hydration that’s more interesting than water try a “light” or more watered down version. Sparkling water makes this really festive and kids love it. 

Adding whole pomegranate seeds puts this lemonade over the top but is optional.

To avoid a choking hazard, leave out the seeds and strain out the lemon and mint before serving this to young children. The photo above shows the lemonade without the optional pomegranate seeds. 



  • 2 Fresh mint leaves
  • Lemon Wedge
  • Pomegranate-Lemon Syrup (recipe below)
  • Ice
  • Flat or sparkling Water


Lightly muddle two fresh mint leaves with of lemon wedge in a 12 oz to 16 oz. glass. Add ice to fill the glass to half. Add water (sparkling or flat) to fill the glass to three quarters. Add pomegranate-lemon syrup (recipe below) to taste. Add a spoonful of whole pomegranate seeds. Top off with additional water if needed.

Pomegranate-Lemon Syrup Recipe

If you don’t want to bother with making fresh lemon or pomegranate juice, substitute bottled versions.


  • Citrus juicer
  • Fine strainer to remove pulp
  • Mixing bowl
  • Whisk or spoon
  • A vegetable mill or zip-lock freezer bag and a rolling pin or mallet to juice pomegranate seeds.


  • Pomegranates
  • Lemons
  • Honey


Vary to taste with a starting point of:

  • 0.8 to 1.2 part honey
  • 1 part lemon juice
  • 1.5 to 2 part pomegranate juice


Cut the pomegranates in half. They can be juiced using a citrus juicer like a halved orange or lemon. To get more juice out of your pomegranates, the seeds can be removed by tapping the skin-side of the halved fruit with a heavy serving spoon over a bowl. Once you have removed the seeds you can juice them using a vegetable mill (pictured below) or by placing them in a heavy duty zip-lock bag, tapping them gently with a rolling pin or mallet, and then pouring out the juice.

Cut the lemons in half and juice them using a citrus juicer. 

Add honey and lemon juice to the pomegranate juice made in the first step stir the mixture with a whisk or spoon until the honey is completely dissolved. Strain the mixture with a wire strainer. Use this mixture to make lemonade by the glass. It will keep two to three days in an air-tight container in the refrigerator. you can also freeze it in an ice cube tray and then store the cubes in zip lock back for up to two months.

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