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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

Need to make a substitution?

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.