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Limonada

Recipe information

  • Yield

    serves 6

Ingredients

6 cups ice-cold water
Juice of 4 lemons
1/4–1/2 cup sugar, to taste
The grated zest of 1 lemon
1 tablespoon orange-blossom water

Preparation

  1. Mix all the ingredients and leave, covered, in the refrigerator until the sugar is dissolved.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsPitcher DrinkBeveragesMiddle EasternLemonCitrusFruitNonalcoholicEasyCookbooks
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