Persianlemonade Recipes
PERSIAN LEMONADE
My lemon tree is quite generous through winter and I like looking for different recipes to use up my stash. I found this on taste.com.au. The orange blossom flavour is really subtle and this is a nice twist on traditional lemonade.
Provided by Mandy
Categories Beverages
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the lemons in half and juice half the lemons.
- Thinly slice the remaining lemons and place in a heatproof bowl.
- Combine the lemon juice, water and sugar in a large saucepan over low heat.
- Cook, stirring, for 5 minutes or until sugar dissolves.
- Remove from heat and pour warm juice over the lemon slices.
- Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours.
- Stir through the orange blossom water.
- Divide ice evenly among serving glasses.
- Pour over the lemonade to serve.
Nutrition Facts : Calories 153.3, Fat 0.5, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 48.6, Fiber 7.6, Sugar 31.2, Protein 1.9
PERSIAN MELON SALAD
Appealing to look at and a fresh alternative to your everyday fruit salad!
Provided by Chef Jenn
Categories Salad Fruit Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
- Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 48.8 g, Fat 0.9 g, Fiber 4.3 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 46.7 mg, Sugar 40 g
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