Zutaten für Lebanese Lemonade
- 4 lemons (about 1 cup juice)
- White Sugar
- 4 cups water
- Oranges, Juice Of
- 1 tablespoon orange blossom water
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Zubereitung von Lebanese Lemonade
- **Method 1: Quick & Easy**
- Juice 4 lemons (about 1 cup of juice) and add to a pitcher, discarding seeds and pulp.
- Add 1 cup of sugar or Splenda (adjust to taste) and 4 cups of water.
- Stir until sugar dissolves completely.
- Juice 2 oranges (about ½ cup of juice) and add to the pitcher.
- Stir in 1 tablespoon of orange blossom water.
- Chill for at least 30 minutes and serve over ice.
- **Method 2: Traditional Infusion (75 minutes prep time)**
- Wash and quarter 4 lemons.
- Place quartered lemons in a large bowl.
- Sprinkle 1 cup of sugar evenly over the lemons, rubbing it into the lemon flesh.
- Gently hand-squeeze the lemons in the bowl to release their juices.
- Add 4 cups of water to the bowl and let it sit at room temperature for 2-3 hours, stirring occasionally.
- Strain the mixture through a fine-mesh sieve, discarding the lemon pulp and rinds.
- Add ½ cup of freshly squeezed orange juice and 1 tablespoon of orange blossom water.
- Chill for at least 3-4 hours before serving over ice.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
133g
Fat
0g
Carbs
13g