Initially we planned to order takeaway from Cafe Zum Zum on Friday night, and with this is mind I decided to make Lebanese lemonade. Never mind that we ended up eating pizza; this tangy drink perfectly cut through the greasy dough!
Liz deserves credit for introducing this rosewater-spiked version to me, first on her blog and then later ordering a jug for the table when we shared a meal at Mezza. I had assumed that such a heady concoction must be quite involved to make, but it really is just lemonade (lemon juice, sugar, water) with a capful of rosewater stirred through. And it is spectacular! I bought a second bag of lemons the next day for an encore batch, and it vanished as fast as the first jugful.
(taken from Cynna's blushing rose lemonade on Recipezaar)
5 1/3 cups water
1 cup castor sugar
1 1/3 cups freshly squeezed lemon juice (I used 7-8 smallish lemons)
2 teaspoons rose water (or to taste)
lots of ice
Stir together the water and sugar in a saucepan over low-medium heat, until the sugar is dissolved. If you have plenty of time, pop it in the fridge to cool down.
Transfer the sugar syrup to a serving jug. Stir in the lemon juice and rosewater. Chill again if there's time, otherwise just add lots of ice and serve!