Lemon Ouzo Ade Recipes

OUZO LEMONADE

Steps:

• Gather the ingredients.
• Pour ouzo into a glass.
• Add lemon juice and mint leaves, and muddle to release the flavors from the mint leaves.
• Add honey and mix until it dissolves.
• Pour water into the glass and mix. If needed, add more water to dilute the ouzo taste.
• Serve and enjoy with a slice of lemon for garnish, if desired.

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON OUZO-ADE

Steps:

• Stir together all ingredients in a pitcher. Divide among 6 small ice-filled glasses.

MEDITERRANEAN LEMONADE

Steps:

• Combine ouzo, lemon juice, simple syrup, honey and mint leaves with some ice into cocktail shaker.
• Strain over ice into glass and garnish with fresh mint.
• For simple syrup.
• Combine 3/4 cup honey with 3/4 cup cold water in small pan.
• Bring to boil and stir to dissolve honey.
• Once honey is dissolved, remove from pan and let cool completely.

LEMON SIMPLE SYRUP FOR OUZO-ADE

Steps:

• Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. (Syrup can be refrigerated for up to 1 week.)