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.
Lebanese lemonade
(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!
YAY! Hot weather is coming, this would be great for lazing about in the sun!
ReplyDeleteThat's what I'm thinking, Maria. :-)
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