Ultimate home-made lemonade. Sip slowly, eat with almond stuffed dates. The simplest recipe since soda water.
Lemonade has become a staple drink for our Ramadans. During the British summers we always associate outdoor parties and family gathering with a pitcher of chilled home-made lemonade. This Ramadan, drink a glass of mint lemonade as a cure-all for the first headache rush as soon as you open you fast.
Tips:
Squeeze the juice of 2 lemons just before serving for a sharper kick. Try grapefruit juice (1 grapefruit: 2 lemons); make pink lemonade by substituting frozen strawberries for the ice cubes. Give your lemonade a fizzy update with sparkling water.
2.5 tablespoons of brown sugar (or caster/white sugar)
3 large sprigs of mint
Pinch of salt
Pile the lemon slices into a heatproof jug. Pour over the boiling water.
Stir in a couple of tablespoons of sugar and let it dissolve. Then leave the mixture to cool.
Just before iftar, chill the lemonade in the freezer. Then add the mint leaves, salt and ice.
Ingredients
4 unwaxed lemons, thinly sliced, about the thickness of a one pound coin2.5 tablespoons of brown sugar (or caster/white sugar)
3 large sprigs of mint
Pinch of salt
Method
Put the kettle on 2 hours before the fast opens (iftar). Boil about 1.5 litres of water.Pile the lemon slices into a heatproof jug. Pour over the boiling water.
Stir in a couple of tablespoons of sugar and let it dissolve. Then leave the mixture to cool.
Just before iftar, chill the lemonade in the freezer. Then add the mint leaves, salt and ice.
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