Persian Lemonade Recipes

PERSIAN LEMONADE

Steps:

• Cut the lemons in half and juice half the lemons.
• Thinly slice the remaining lemons and place in a heatproof bowl.
• Combine the lemon juice, water and sugar in a large saucepan over low heat.
• Cook, stirring, for 5 minutes or until sugar dissolves.
• Remove from heat and pour warm juice over the lemon slices.
• Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours.
• Stir through the orange blossom water.
• Divide ice evenly among serving glasses.
• Pour over the lemonade to serve.

KURDISH LEMONADE

Steps:

• Boli dry lemons in about 6 cups of water.
• Squeeze the juice from the fresh lemons and sweeten to taste with the sugar.
• Add the orange blossom water, rose water, honey and the mint, and stir or shake well together.
• Pour a little into a tall glass and fill with water or soda and ice.

CARDAMOM SHARBAT

Steps:

• With the flat side of a knife, crush the cardamom pods to reveal the black seeds inside. In a saucepan over medium-low heat, bring the cardamom pods and seeds, lemon juice, and sugar to a simmer, stirring occasionally, until the sugar dissolves. Increase the heat to maintain a rapid simmer for 10 minutes. Don't allow the mixture to boil. After 10 minutes, strain the mixture through a fine-mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature, then refrigerate until cold and syrupy.
• Fill a glass with still or sparkling water. Stir in 1 tablespoon sharbat for each 1 cup water. Some syrup will settle at the bottom of the glass, so serve it with a spoon to allow for continued stirring or consider the last sip a sweet treat.