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Friday, May 7, 2010

Recipes for Mother's Day Meal: Rosewater Mint Lemonade

Rosewater Mint Lemonade

  • 34 cup sugar
  • 34 cup water
  •  2 quarts water, plain or carbonated
  • Juice of 4 or 5 lemons
  • 12 to 1 teaspoon rose water (found in Middle eastern or Indian stores)
  • Dried rose petals, mint sprigs for garnish

  1. Make simple syrup: combine equal parts sugar and water in a saucepan over moderate heat and stirring until the sugar is dissolved and the liquid is clear. That takes maybe three to five minutes.
  2. Cool the syrup to room temperature. Pour into your serving pitcher.
  3. Juice the lemons, reserving some lemon slices for garnish. Add to the simple syrup.
  4. Top off with water. If you're serving all of it right away, sparkling water is a nice touch.
  5. Add rosewater.  Start with ½ teaspoon increments, and increase for taste.
  6. Serve over ice. Garnish with lemon slices, mint sprigs, and dried rose petals.  This is also good with vodka if you want an adult beverage.

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