Middle Eastern lemonade

Middle Eastern lemonade

By
From
Arabesque
Photographer
William Meppem

This is an extremely simple lemonade, requiring no sugar syrup. The gritty action of sugar against the lemons’ skins releases the essential oils. They should then be left to infuse for as many hours as you can wait. Make sure you use unwaxed fruit if possible, or at the very least scrub them well before you start. Serve the lemonade with plenty of crushed ice in tall glasses, with a drop of orange-blossom water to taste. Mixed with vodka and a few shredded mint leaves, this lemonade also makes a delicious cocktail for a hot summer’s day.

Ingredients

Quantity Ingredient
5 whole lemons
1 cup caster sugar
800ml water
orange-blossom water, to taste

Method

  1. Wash the lemons very well, then cut them into eighths and place them in a large mixing bowl. Pour the sugar over the top and massage the lemons. The idea is to rub the sugar into the skins, as the abrasive action releases the lemon oils, and at the same time squeeze out as much juice as possible from the flesh. After about 5 minutes the sugar should have dissolved into a thick sticky syrup.
  2. Cover the bowl with clingfilm and chill in the refrigerator for 4 hours or so.
  3. Then add the water and return the bowl to the refrigerator to chill overnight.
  4. Strain and serve with lots of crushed ice and a few drops of orange-blossom water to taste.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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