Persian Lemonade
photo by Baby Kato
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 12 lemons
- 6 cups water
- 1 1⁄4 cups caster sugar
- 1 tablespoon orange blossom water
- crushed ice, to serve
directions
- Cut the lemons in half and juice half the lemons.
- Thinly slice the remaining lemons and place in a heatproof bowl.
- Combine the lemon juice, water and sugar in a large saucepan over low heat.
- Cook, stirring, for 5 minutes or until sugar dissolves.
- Remove from heat and pour warm juice over the lemon slices.
- Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours.
- Stir through the orange blossom water.
- Divide ice evenly among serving glasses.
- Pour over the lemonade to serve.
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Reviews
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..