Kurdish Lemonade Food

LEMONADE

Steps:

• Combine the first three ingredients and stir until sugar is dissolved, add ice and lemon slices then serve.

FRESH LEMONADE

Steps:

• Add sugar and boiling water to a pitcher; stir until sugar dissolves.
• Add lemon juice and cold water; stir to mix.
• Chill for several hours and serve over ice.
• Note: I put lemon slices into the pitcher.

REFRESHING CUCUMBER LEMONADE

Steps:

• Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
• Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
• Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

TURKISH LEMONADE OR LIMONATA RECIPE

Steps:

• Peel the lemons and grate the rinds. Put the grated rinds in a saucepan with the water and sugar.
• Squeeze the peeled lemons and put the juice together with the leftover pieces in a glass bowl and set aside.
• Bring the mixture in the saucepan to a boil and stir until the sugar is dissolved.
• Reduce the heat and continue to boil gently for 5 minutes. Remove from the heat and let it cool down.
• While the mixture is still warm, add it to the ingredients in the glass bowl. Add your optional mint leaves.
• Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
• Remove the bowl from the fridge and strain the mixture using a fine mesh wire strainer.
• Press down the ingredients to get out as much liquid as possible, then discard them.
• Secure a piece of cheesecloth over the mouth of a bowl or the pitcher you plan to use with a rubber band.
• Perform a second, fine straining by pouring the liquid slowly over the cheesecloth and letting it drip down.
• Adjust the amounts of sugar and water to your taste, if needed.
• Serve your lemonade over ice and garnish with lemon slices and mint sprigs.

FRESH LEMONADE SYRUP

Steps:

• In 2 quart bowl, add 1 cup water and microwave for 1 minute.
• Add Splenda for Baking and stir to dissolve.
• Add lemon juice and grated peel.
• Stir.
• TO PREPARE LEMONADE: For 1 serving, mix 1/4 cup syrup and 3/4 cups water in glass.
• Add ice.
• For 1/2 gallon, add 2-2/3 cups syrup and 5 cups water.
• Stir.
• TO FREEZE: When lemons are plentifyl, make syrup and freeze in ice cube trays. Pop cubes out and store in a freezer-safe zip-style bag, removing as much air as possible. For 1 serving, place 2-3 cubes in glass, add 3/4 cups warm/not water and stir to dissolve cubes. Add ice and serve.

KURDISH LEMONADE

Steps:

• Boli dry lemons in about 6 cups of water.
• Squeeze the juice from the fresh lemons and sweeten to taste with the sugar.
• Add the orange blossom water, rose water, honey and the mint, and stir or shake well together.
• Pour a little into a tall glass and fill with water or soda and ice.