Middle Eastern Fresh Lemonade Recipe
especially in the warm Mideast summer. This lemonade can
accompany any type of meal, and kids love it.
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 20 Minutes
- Total Time
- 2 Hours
- Yield
- 10 Servings
Tools You Will Need:
1 tbsp
1 cup
2 big bowls
lemon squeezer
1 cup
2 big bowls
lemon squeezer
Ingredients:
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
1 cup sugar
2½ pounds filtered water
½ tsp rosewater
1 cup ice cubes
8 mint leaves
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1. Squeeze 9 lemons and add the juice to a bowl.
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.
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.
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