Middle Eastern lemonade

Middle Eastern lemonade

By
From
New Middle Eastern Food
Makes
1 litre
Photographer
Mark Roper

For this extremely simple lemonade, use unwaxed fruit if possible, or at least scrub them well before you start. Serve with plenty of crushed ice in tall glasses, with a drop of orange-flower 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
see method for ingredients

Method

  1. Wash 5 whole lemons very well, then cut them into eighths and place them in a large mixing bowl. Pour 1 cup caster 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. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours or so, or longer if you can.
  2. Then add 800 ml water and return the bowl to the refrigerator to chill overnight. Strain and add a splash of orange-flower water to taste. Top with ice, garnish with edible flowers, if you like, and serve straight away.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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