Turkish Lemonade or Limonata Recipe
Turkish lemonade features a sweet, smooth, and non-sour profile, achieved by first cooking lemon rinds with sugar.
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Instructions
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Grate lemon rinds and combine with water and sugar in a saucepan.
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Squeeze peeled lemons and place the juice with any remaining pulp into a separate glass bowl.
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Bring the saucepan mixture to a boil, stir until sugar dissolves, then reduce heat and simmer for 5 minutes.
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Remove from heat and let the mixture cool.
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While warm, add the saucepan mixture to the lemon juice in the glass bowl; incorporate optional mint leaves.
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Cover and refrigerate the bowl for several hours or overnight.
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Strain the chilled mixture through a fine mesh strainer, pressing the solids to extract all liquid, then discard the solids.
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For a finer result, secure cheesecloth over a clean pitcher or bowl and slowly pour the liquid through.
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Adjust sugar and water to taste.
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Serve over ice, garnished with lemon slices and mint sprigs.