Friday, September 3, 2010
Lemonade With Orange Blossom Water Inspired By The Lebanese Taverna That Howard County Needs
Mrs. HowChow had lunch last month at the Tysons Taverna, and she brought home the idea of lemonade with orange blossom water. It's a Lebanese idea, apparently. The Cortas brand is distilled in Lebanon for sure.
I took the idea into the kitchen and played a bit. Sugar, water and lemon juice with a touch of the orange blossom water. The Taverna waitress said they use two cups in a huge container, so I put a teaspoon in each small glass. The lemonade came out beautifully -- a touch exotic little the bitter orange note. Play with the proportions by adding the final water gradually, and you can make it your own.
You can get orange blossom for $3-4 at most Middle Eatern markets -- certainly at Ceazar International Market in Elkridge. I think you'd get it at Pars Market or Nazar Market in Columbia.
Lemonade w/Orange Blossom Water
Makes two small glasses
1 c. sugar
1c. water, plus more cool water
bottle of orange blossom water
2 small glasses
1) Put the sugar in 1 c. water and microwave on high for a minute or two until the sugar has dissolved. Let the simple syrup cool. (You could dissolve the sugar into less water.) You'll end up with extra syrup.
2) Juice the lemons. You'll get pulp and some seeds. Strain out the seeds. A little pulp was nice. Three lemons got me a little more juice than the half-cup that I needed for two.
3) In each glass, pour in 1/4 c. simple syrup, 1/4 c. lemon juice and 1 tsp of orange blossom water. Taste the lemonade. It was way too strong for me. You can follow my lead and just add 1/4 c. of cool water and a few ice cubes. Or you can slowly add cool water and ice until you reach a flavor that you prefer.