Egyptian Lemonade
This Egyptian lemonade is the most refreshing drink you will make all summer and the secret is something most lemonade recipes will never tell you. You blend the whole lemon, peel and all, which is exactly how it is made in Egypt and exactly where all the flavor lives. Bright, minty, slightly creamy, and perfectly tart.
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Servings: 8
Calories: 13kcal
Ingredients
- 3 large lemons cut into chunks
- 1 cup ice
- 3 cups cold water
- 1 can full-fat coconut milk
- ½ cup granulated monk fruit sweetener or sweetener of choice adjusted to taste
- 8-10 fresh mint leaves
Instructions
Prep the lemons
- Cut each lemon into rough chunks, about 6 pieces per lemon.3 large lemons
Blend
- Add the lemon chunks, ice, cold water, coconut milk, granulated monk fruit sweetener, and fresh mint leaves to a blender. Blend on high speed for a full 60 seconds until the mixture is completely smooth and the lemon peel is fully broken down. The mixture will look pale and slightly foamy. That is exactly what you want.1 cup ice, 3 cups cold water, 1 can full-fat coconut milk, ½ cup granulated monk fruit sweetener or sweetener of choice, 8-10 fresh mint leaves
Strain
- Set a fine mesh sieve over a large pitcher or bowl. Pour the blended lemonade through the sieve. Once most of the liquid has passed through, use the back of a large spoon to press the pulp firmly against the mesh. Keep pressing until no more liquid comes through. Do not skip the pressing step. The most flavorful part of the lemonade is in that pulp and pressing extracts every last drop of it.
Taste and adjust
- Taste the lemonade. It should be bright, slightly tart, creamy from the coconut milk, and well balanced with the sweetener. If it tastes too tart add a little more sweetener one teaspoon at a time. If it tastes too sweet add a small splash of cold water. Lemon tartness varies from fruit to fruit so trust your palate.
Serve
- Pour immediately over ice in tall glasses. Garnish with a sprig of fresh mint and a slice of lemon if you want to be fancy about it. (You do haha) Serve within 3 hours of blending for the best flavor. After that the lemon peel oils continue to release into the liquid and the bitterness takes over.
Notes
Nutrition facts are only estimates:
Storage
Egyptian lemonade is best drunk fresh within 3 hours of blending. The lemon peel oils continue to release into the liquid as it sits and the drink becomes increasingly bitter over time. It is not suitable for storing overnight. If you have leftover strained lemonade, store it in a sealed container in the refrigerator and drink within 3 hours. Do not freeze.
Nutrition
Calories: 13kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 0.3mg
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