PALESTINIAN LEMONADE WITH MINT LEAVES FOR 4
Serves about 6-8
“She offered me a chair by the kitchen table and disappeared through the service door that led to the garden and came back with 6 lemons and a small bunch of mint leaves. As she squeezed them and stirred the juice with sugar and water in a pitcher, I found myself trying to recollect when I last had fresh lemonade. She carefully washed a few mint leaves and put them in the pitcher, and from a small bottle that was sitting on a shelf, she added two drops of a sweet transparent liquid. She then sat across from me and remained silent. Before she finally took a sip from her drink, she pointed to mine as a form of invitation, and I had a spurt of the essential quality of what the earth can offer. It was the two drops of essence of orange blossom that made all the difference. — Christiane Dabdoub Nasser, “Leyla”
Juice of 6 large lemons
sugar to taste make it too sweet, because you will serve this over lots of ice, which will dilute the sweetness
7 cups water
2 teaspoon orange blossom water
handful of tender fresh mint leaves
Squeeze the lemons and stir in the sugar. Add water and keep on stirring, making sure all the sugar has dissolved.
Add mint leaves, essence and blend well in a blender. Refrigerate for an hour before serving in tall glasses with lots of ice.