Lebanese Sparkling Rosewater Mint Lemonade Recipes

MIDDLE EASTERN LIMONANA

Steps:

• In a blender, combine the lemon juice, mint, sugar, and 1/2 cup of the water and blend until fully liquid. Strain through a fine-mesh sieve, reserving the liquid and discarding the solids. In a pitcher, stir together the mint mixture and the remaining 3 1/2 cups water. Serve over ice cubes.

LEBANESE LEMONADE

Steps:

• My way:.
• Juice the 4 lemons and put juice in pitcher discarding rinds,seeds and pulp.
• Add Sugar/Splenda and the water. Stir.
• Juice the 2 Oranges and add juice to pitcher.
• Add the 1 Tablespoon of Orange Blossom Water (mazaher).
• Chill and serve with a few ice cubes.
• Authors recipe:.
• Wash lemons and quarter them, place in bowl.
• Sprinkle sugar over lemons evenly, rubbing sugar into lemons and hand squeeze them in bowl.
• Put this mixture and water in a pitcher for 2-3 hours.
• Stir mixture then put through a strainer, discarding the pulp and rinds. Add Orange Juice and Orange Blossom Water.
• Chill 3-4 hours and serve with ice.

LEBANESE TEA

Steps:

• Bring 2 quarts of water to a boil. Place tea bags in a gallon sized pitcher, and pour the boiling water over. Steep for 5-7 minutes.
• Remove tea bags, and stir in the sugar, lemon juice, and rose water. Stir until sugar is thoroughly dissolved.
• Top with water until you have 1 gallon of tea. Chill, and serve over ice, with a few pine nuts sprinkled in each glass if desired. I usually leave off the nuts since they don't add to the flavor.