I’ve steadily been getting deeper and deeper into Mediterranean, Middle and Near Eastern cuisine since moving to the big city.
Orlando is peppered with Greek, Lebanese and Indian restaurants and it is a gross understatement to say that their respective owners are almost always present and quite eager to see their patrons leave full and happy.
One of my favorite staples of Lebanese and Middle Eastern cuisine is rosewater lemonade.
It’s easy to think, “what’s wrong with normal lemonade?” Well, nothing, really, but compared to rosewater lemonade, it is merely a sad imitation.
Here’s the recipe:
1 cup of freshly squeezed lemon juice (about 7-8 lemons)
1 cup of water
3/4 cup of white sugar or turbinado sugar
4 cups of water
2 – 2 1/2 teaspoons rosewater
In a medium saucepan, heat together lemon juice, one cup of water, and sugar, stirring periodically until sugar is completely dissolved. Remove from heat and chill. Pour into a pitcher and add remaining 4 cups of water and rosewater. Serve over ice and lemon wedges.
image and recipe courtesy of quincesandthepea.com