Egyptianlemonade Recipes
EGYPTIAN LEMONADE
Make and share this Egyptian Lemonade recipe from Food.com.
Provided by Scarlett516
Categories Beverages
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Quarter the lemons.
- Put the water and quartered lemons in a pot, bring to a boil, then cover and simmer over medium heat for 20 minutes.
- Strain into a teapot and stir in the sugar and orange blossom water.
- Bring to a boil and serve.
Nutrition Facts : Calories 69.4, Fat 0.1, Sodium 11.4, Carbohydrate 18.4, Fiber 0.8, Sugar 16.4, Protein 0.3
EGYPTIAN PICKLED LEMONS
I found this recipe online. It doesn't show quantities, so I'm just guessing. Use to stuff chickens before baking, or to squeeze over chicken before roasting. Can also be used over broiled fish or minced and added to rice. Posted for ZWT6.
Provided by lazyme
Categories Low Protein
Time P1mT20m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
- Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
- Place 1 tablespoon salt on bottom of a large mason jar.
- Pack in the lemons, pushing down to release more juice.
- Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
- Cover with lemon juice and seal.
- Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
- If a lacy or cloudy growth appears, remove it with a wooden spoon.
- To use, rinse lemons briefly as needed under running water.
Nutrition Facts : Calories 172.8, Fat 2.6, SaturatedFat 0.3, Sodium 25.9, Carbohydrate 92.5, Fiber 40.6, Protein 10.4
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