Honey Orange Blossom Lemonade Raw Gluten Free Recipes

SPARKLING HONEY LEMONADE IN CITRUS-SALT RIMMED GLASSES

Steps:

• Combine lemon juice and honey in a saucepan.
• Heat until honey is completely blended with the juice.
• Chill until cold, then stir and pour into a large pitcher. Add cold water and stir to combine completely.
• Mix lemon zest with finishing salt in a small dish.
• Rub the rim of serving glasses with a wedge of lemon or lime.
• Invert glass into dish of salt and turn to coat rim.
• Add ice and lemonade. Serve immediately.

WATERMELON & ORANGE BLOSSOM LEMONADE

Steps:

• Cut up the watermelon and remove the skin and most of the seeds. Put in a food processor with the sugar, lemon juice and orange blossom water and blitz together, adding more sugar to taste.
• Strain through a sieve to remove the remaining seeds, then pour into a jug. Add a few spoonfuls of crushed ice, pour into glasses, and serve.

TAHINI CAKE

Steps:

• Heat oven to 350 degrees. Grease an 9-by-13 inch cake pan with melted butter and chill in the refrigerator until required.
• Beat tahini, sugar and orange zest 10 minutes, then gradually beat in the orange juice and orange-blossom water.
• Sift together the flour, salt, baking powder, soda and allspice. Sift again and fold into the tahini mixture. Stir in the walnuts and raisins.
• Dust the chilled cake pan with flour and turn batter into the pan. Spread evenly and knock base of pan on a counter to settle.
• Bake about 45 minutes, until a toothpick comes out clean. Invert cake pan onto a cooling rack and leave for 2 to 3 minutes before lifting pan from cake. Cool and cut into squares.

HONEY ORANGE BLOSSOM LEMONADE (RAW, GLUTEN FREE)

Steps:

• Squeeze juice from lemons into water and add honey & orange blossom water.
• Mix together thoroughly and chill before serving, if not using cold water already.
• Enjoy!