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PALESTINIAN LEMONADE WITH MINT LEAVES FOR 4 06/26/2012

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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.

 

1948 Awlam April and May, Time for Palestinian Coffee 12/01/2011

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Ein Hod Coffee Palestine 12/01/2011

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Warm Mint Tea, Jenin Palestine 12/01/2011

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Palestinian mint tea 12/01/2011

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Sahlab 12/01/2011

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Sahlab| سحلب Warm, Creamy, Passionate Drink Popular in Palestine 12/01/2011

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“Sahlab” Warm Milk Drink

serves 4

Ingredients:

2 tablespoons cornstarch

4 cups milk

3 tablespoons sugar

2 teaspoons rose water

2 tablespoons pistachio nuts, chopped fine

Cinnamon to sprinkle

Mix the cornstarch with 1/2 cup of the milk.

Bring the remaining milk and sugar to a boil, then lower to a simmer. Add the cornstarch mixture (stir to loosen up any starch that settled on the bottom).

Cook for 10 minutes over low heat, stirring constantly to keep lumps from forming.

Add the rose water, stir again, and serve in individual cups.

Scatter chopped pistachios over the surface of each cup; sprinkle with cinnamon.

Sip and enjoy!

Mint-Lemonade 12/01/2011

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INGREDIENTS:

6 ounces of lemon juice
sugar syrup: 1/2 cup of sugar and 1 cup of water
2 bunches of mint (can reduce to one bunch only)
ice cubes, as needed
1 1/2 cups of water

METHOD:

First make the syrup by placing granulated sugar and water in a pan and heating the mixture till it dissolves.
Juice enough lemons to get about 6 ounces.
Wash one or two bunches of mint and cut off the leaves from the stalks.
Place syrup, lemon juice, ice cubes (several, I used about 8), mint in a blender
Run the machine until the mixture is smooth and looks like a frozen slush; taste for sweetness adding one tablespoon or more of powdered sugar if needed.

Tea 12/01/2011

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Tea 12/01/2011

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