Persian Lemonade

The ingredient of Persian Lemonade

• 12 lemons
• 6 cups 1 5l water
• 1 1 4 cups 270g caster sugar
• 1 tablespoon orange blossom water
• crushed ice to serve

The Instruction of persian lemonade

• 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

Nutritions of Persian Lemonade

fatContent: 151 287 calories
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: 35 grams carbohydrates
fibreContent: 35 grams sugar
proteinContent: n a
cholesterolContent: 1 grams protein
sodiumContent: n a

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