serves
4
prep
20 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
difficulty
Mid
level
Ingredients
- 150 ml middle eastern lemonade syrup
- 30 ml arak (see Note)
- A’dame helou (see Note), to serve
Middle eastern lemonade syrup
- 4 lemons, scrubbed, each cut into 8 pieces, plus 500 ml (2 cups) lemon juice
- 660 g (3 cups) caster sugar
- orange-blossom water (see Note) (optional), to taste
Makes 1 L lemonade syrup
Freezing time 10 minutes
Freezing time 10 minutes
Standing time 5 hours
Cooling time 30 minutes
Instructions
Combine ingredients with 200 ml water and pour into a shallow dish, the liquid should come up the sides of the dish by about 3 cm. Place in the freezer for 4 hours or overnight.
Just before serving, remove dish from freezer and scrape with a fork. Scoop large spoonfuls of frozen ice into glasses or bowls and serve immediately with a’dame helou.
Notes
• Arak is a Middle Eastern anise-flavoured spirit, available from select bottle shops.
• A’dame helou are sugar-coated chickpeas, available from Middle Eastern grocery stores.
Photography Mark Roper
As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
