Something slightly tart and sweet to quench your fasting and summer thirst.
بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Marhaba - Welcome! If you're new here, you may want to subscribe to my RSS feed, check out what's on offer at the Recipe Index. Or join in on the conversation on the social network Facebook, see what we're cooking up on today on Instagram or even pin along with me on Pinterest.
Thanks for visiting!
Cherbet just makes life (and fasting) beautiful to me 😎
I'm using local in season lemons. You could use Meyer lemons if those are avalible where you are. Alternatively, you could add oranges or strawberry puree into the lemonade.Below in the Kitchen Tips, you can find suggestions on how to make this low sugar, lower carb and/or diabetic friendly.
share this on
So let's get started with the recipe.
‣ 3 large lemons
‣ Zest of one large lemon
‣ 200g - 1 cup sugar (see notes below for sweetener options)
‣ 2 liters + 2 cups mineral water
‣ 3 TBS milk or coconut milk (for vegan)
‣ 3 TBS mazhar (orange blossom water)
‣ ice (optional)
‣ mint (optional)
‣ slices of lemon (optional)
‣ 3 large lemons
‣ Zest of one large lemon
‣ 200g - 1 cup sugar (see notes below for sweetener options)
‣ 2 liters + 2 cups mineral water
‣ Zest of one large lemon
‣ 200g - 1 cup sugar (see notes below for sweetener options)
‣ 2 liters + 2 cups mineral water
‣ 3 TBS milk or coconut milk (for vegan)
‣ 3 TBS mazhar (orange blossom water)
‣ ice (optional)
‣ mint (optional)
‣ slices of lemon (optional)
1. Zest the lemons. Cut the lemons into pieces and place the lemons in a pot. Add the 2 cups of the water and the sugar. Allow to boil then reduce to very low heat. Seep the lemons in the water for about
3 - 5minutes. Turn off the heat then allow to cool.
2. Once cooled, strain out the lemons from the water. Pour into a large jug. Add in the lemon zest, milk, orange blossom water and remaining water. Place in the fridge until ready to consume.
Serve chilled, optionally with sprig of mint and ice.
Storage
⇝ This lemonade can stay in the fridge for up to 3 days. The base (the infused lemon) can be frozen for up to 3 months. To use just thaw out and add the remaining ingredients.
Variation
⇝ You could use a carbonated water instead of mineral spring water for a fizzy variation.
⇝ Optionally you could infuse the mint along with the lemons.
Substitutions
⇝ You can reduce the sugar by half, making it 100g - 1/2 cup for a lower sugar option, OR use 4 TBS honey for a natural option OR sweetened with Stevia. If you're using Stevia add in at the same time as when you're adding the milk.
⇝ To make this vegan, omit the milk or use a coconut milk or other non-dairy milk.
1. Zest the lemons. Cut the lemons into pieces and place the lemons in a pot. Add the 2 cups of the water and the sugar. Allow to boil then reduce to very low heat. Seep the lemons in the water for about
3 - 5minutes. Turn off the heat then allow to cool.
2. Once cooled, strain out the lemons from the water. Pour into a large jug. Add in the lemon zest, milk, orange blossom water and remaining water. Place in the fridge until ready to consume.
Serve chilled, optionally with sprig of mint and ice.
Storage
⇝ This lemonade can stay in the fridge for up to 3 days. The base (the infused lemon) can be frozen for up to 3 months. To use just thaw out and add the remaining ingredients.
Variation
⇝ You could use a carbonated water instead of mineral spring water for a fizzy variation.
⇝ This lemonade can stay in the fridge for up to 3 days. The base (the infused lemon) can be frozen for up to 3 months. To use just thaw out and add the remaining ingredients.
Variation
⇝ You could use a carbonated water instead of mineral spring water for a fizzy variation.
⇝ Optionally you could infuse the mint along with the lemons.
Substitutions
⇝ You can reduce the sugar by half, making it 100g - 1/2 cup for a lower sugar option, OR use 4 TBS honey for a natural option OR sweetened with Stevia. If you're using Stevia add in at the same time as when you're adding the milk.
Substitutions
⇝ You can reduce the sugar by half, making it 100g - 1/2 cup for a lower sugar option, OR use 4 TBS honey for a natural option OR sweetened with Stevia. If you're using Stevia add in at the same time as when you're adding the milk.
⇝ To make this vegan, omit the milk or use a coconut milk or other non-dairy milk.
CATEGORIES: beverages, ramadan, summer, VEGETARIAN, VEGAN ADAPTABLE, KID'S FAV, RAMADAN, quick and easy, algerian sweet
CATEGORIES: beverages, ramadan, summer, VEGETARIAN, VEGAN ADAPTABLE, KID'S FAV, RAMADAN, quick and easy, algerian sweet
Did you make a recipe?
I’d love to see pics of your creations on Instagram & Facebook. Just Hashtag them #thetealtadjine
© All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved.
Tres rafraichissant. Saha!
ReplyDelete