Persian Lemonade

1. 1

   Cut the lemons in half and juice half the lemons.

2. 2

   Thinly slice the remaining lemons and place in a heatproof bowl.

3. 3

   Combine the lemon juice, water and sugar in a large saucepan over low heat.

4. 4

   Cook, stirring, for 5 minutes or until sugar dissolves.

5. 5

   Remove from heat and pour warm juice over the lemon slices.

6. 6

   Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours.

7. 7

   Stir through the orange blossom water.

8. 8

   Divide ice evenly among serving glasses.

9. 9

   Pour over the lemonade to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.