Drinks

Lebanese lemonade

Name: Lebanese lemonade recipe
Yield: 4
Ingredients: 4 large unwaxed lemons, washed, halved; 110g white sugar; 1 tsp orange blossom water; Ice cubes, to serve; 30ml shot vodka or triple sec (optional); Fresh mint leaves, to serve (optional); Lemon slices, to serve (optional)

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by Joseph Abboud

CHEF

Jan 10, 2024

"You could add a little vodka or triple sec and some fresh mint and lemon slices for a boozy summer cocktail, if you like.” – Joseph Abboud. You’ll need to start this recipe a day ahead.

4 large unwaxed lemons, washed, halved
1/2 cup (110g) white sugar
1 tsp orange blossom water
Ice cubes, to serve
30ml shot vodka or triple sec (optional)
Fresh mint leaves, to serve (optional)
Lemon slices, to serve (optional)

Method

1.

In a large container, mix the lemon halves and the sugar. Massage the sugar into the lemons with your hands or with a muddle stick until the mixture becomes soft and aromatic and sugar is well rubbed into lemons. Rest in the fridge for 24 hours until sugar dissolves completely, lemons soften a little and a syrup has formed.
2.

Strain the whole mixture through a fine-mesh sieve, retaining the liquid, and return the lemons to the container. Add 1 cup (250ml) water to the container and massage the lemons again to squeeze out all the goodness. Strain the mixture for a second time, reserving the liquid, then combine the juices from the first and second strain. Discard the lemons.
3.

Stir in the orange blossom water. You’ll now have about 2 cups (500ml). To serve, add some ice to a glass with 1/2 cup (125ml) lemonade and top up with water or soda water to your taste.