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Fresh lemonade juice is very popular in Middle Eastern meals,
especially in the warm Mideast summer. This lemonade can
accompany any type of meal, and kids love it.
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- Vegetarian
- Level
- Easy
- Prep Time
- 20 minutes
- Total Time
- 2 hours
- Yield
- 10 servings
1 tbsp
1 cup
2 big bowls
lemon squeezer
Ingredients: 1 cup
2 big bowls
lemon squeezer
10 fresh, yellow lemons, cut in half crosswise
1 cup sugar
2½ pounds filtered water
½ tsp rosewater
1 cup ice cubes
8 mint leaves
Directions:
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1. Squeeze 9 lemons and add the
juice to a bowl.1. Click inside the codebox
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2. Remove the seeds from the 10th lemon.
3. Add the water to the second bowl and melt the sugar, then add the the
lemon juice, mix and add the rosewater.
4. Peel the tenth lemon and chop it (make sure again that you have
removed the seeds), and add to the juice.
5. Refrigerate for 2 hours and serve with ice. Add the meant leaves
before serving.
Best Served With: Tabouli Salad
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