Best Egyptian Lemonade Recipes

Egyptian Lemonade image

Provided by Scarlett516

Categories Beverages

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

6 cups water
2 lemons
5 tablespoons sugar or 5 tablespoons honey
1 tablespoon orange blossom water (Mazahar)

Steps:

Quarter the lemons.
Put the water and quartered lemons in a pot, bring to a boil, then cover and simmer over medium heat for 20 minutes.
Strain into a teapot and stir in the sugar and orange blossom water.
Bring to a boil and serve.

Nutrition Facts : Calories 69.4, Fat 0.1, Sodium 11.4, Carbohydrate 18.4, Fiber 0.8, Sugar 16.4, Protein 0.3

Mediterranean-Style Mint Lemonade (Limonana) image

Provided by The Mediterranean Dish

Categories Drinks

Time 10m

Number Of Ingredients 6

2 cups crushed ice
4 cups water
2 large lemons (or limes), washed, cut into small pieces, and seeds removed
Juice of 1 large lemon
1 bunch fresh mint leaves, stems removed (about 25-40 mint leaves), more for later
1/2 to 3/4 cup sugar, more or less to your liking (you can use cane sugar or part honey, if you like)

Steps:

Add all the ingredients to the pitcher of a high-quality blender. Cover and push blend or liquefy (high-speed function), until you achieve the desired drink consistency.
Taste and add more sugar or mint leaves, if you like. Blend again.
Pour the lemonade into a serving pitcher through a mesh strainer. Add fresh mint leaves to the pitcher. Cover and refrigerate until you are ready to serve.
If you like, strain the lemonade again as you pour into serving glasses. Enjoy cold!

Middle Eastern Limonana image

Provided by April White

Yield 4-6 servings

Number Of Ingredients 5

1 1/2 cups freshly squeezed lemon juice (from about 9 lemons)
3 cups loosely packed mint leaves (from about 20 stems)
1 cup granulated sugar
4 cups still water
Ice cubes

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.