Moroccan Lemonade

By Dixie Elliott

Moroccan Lemonade
For a thirst quencher try our delicious, mint infused Moroccan Lemonade.

Serves 8

1 cup lemon juice

1 cup caster sugar

1 tsp orange blossom water

10 cups chilled water

4 mint stalks

1 lemon, thinly sliced

Combine lemon juice and sugar in a large jug. Stand for 30 minutes or until sugar has dissolved. Add orange blossom water, chilled water, mint and slices of lemon. Stir until well combined. Serve. (You may need to divide lemonade into 2 jugs.)

For Dixie’s cooking advice head to the Ask the Chef page.

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