Prep 10 mins
Cook 0 mins
Middle Eastern Lemonade is something I've often drunk - and loved - in Middle Eastern restaurants, but this is the first recipe for it I've come across. The lemonade I've been served in Middle Eastern restaurants - and this recipe - are NOT at all sweet, which is actually exactly how I like it (!) so I've left the recipe as I found it in Christine Osborne's 'Middle Eastern Food and Drink', but where the recipe lists among the ingredients "sugar syrup to taste", I'm adding the alternative "or sugar to taste"! I'm posting this for the 2005 Zaar World Tour. For orange blossom water, look in Indian, Greek or Lebanese grocery stores. I haven't made this recipe yet, but I'd be inclined to make it with a mix of limes and lemons. I'm posting it for the 2005 Zaar World Tour.
- 10 lemons, juice of or 20 green limes, juice of
- sugar syrup, to taste or sugar
- 1 -2 teaspoon orange blossom water
- 1⁄4 cup mint, freshly chopped, to garnish
- crushed ice
- Mix the ingredients in a large glass jug together with the crushed ice.
- Serve in individual glasses, topped up with soda water, a commercial lemonade or 7-Up.
- Garnish each glass with a sprig of mint.
Refreshing and nice change with the orange blossom water in your lemonade. I cheated and used store bought organic lemonade in place of the lemons/limes and sugar syrup.
Dekicious & refreshing! I found 1 tsp of orange blossom water was just right for my taste, and made it a little bit on the tart side. Bill said it was also great with a little gin. Thanks for posting! ~Sue
Orange blossom water is a fab addition to lemonade!!! Very refreshing! Thanks! Made for NA*ME Tag.