Persian Lemonade Recipes

PERSIAN LEMONADE

Steps:

• 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.

MILK LEMONADE

Steps:

• Squeeze the juice of the two Persian limes in the blender. Take one of the squeezed lime half (skin and all and throw it into the blender.
• For the standard lime, zest one lime half and squeeze juice for both halves and place juice in blender.
• Add water, milk and sugar to taste.
• Blend until all ingredients are well mixed.
• Pour in a glass filled with ice cubes and serve immediately.
• Note: you may also add fresh, chopped ginger root to the blender for milk and ginger lemonade.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.