Makes enough for your freezer to make a few pitchers
This is a take on the classic Middle Eastern frozen mint lemonade that is found throughout all parts of the Middle East, fresh and cold and always delightful.Â This recipe allows for ease in the summer as you through the ice cubes in the blender with a little water and your summer is suddenly cooler.
Zest of two lemons
2 cups water
1 cup of sugar
1 cup lemon juice (fresh)
1 Â tablespoons fresh cilantro leaves, chopped fine
1 tablespoons thai basil leaves or regular basil, choped fine
2 tablespoons fresh mint leaves, choped fine
1 cup water or ice cold Â Ouzo
In a medium sauce pan place the zest, water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool completely and add in the lemon juice and fresh herbs.Â Mix well and freeze in ice cube trays and store in a zip lock bag.Â When ready to make place as many ice cubes as you need in a blender with water or ouzo, the ratio for a normal size ice cue tray = 6 ice cube for Â½ cup of water, which makes a few glasses. Garnish wit a sprig of mint or thai basil.