p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px ‘Superclarendon Light’; color: #9a4639; -webkit-text-stroke: #9a4639} span.s1 {font-kerning: none}
When you order lemonade in Morocco, you get a small glass of straight lemon juice accompanied by sugar cubes on the side. It’s the DIY version, but that way you can control the sweetness. This is a lightly sweetened lemonade, far from the “Countrytime” powdered stuff.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
Ingredients (Makes 1 tall serving):
p.p1 {margin: 0.0px 0.0px 9.0px 0.0px; font: 11.0px ‘Avenir Next’; color: #4d4d4d; -webkit-text-stroke: #4d4d4d} li.li1 {margin: 0.0px 0.0px 9.0px 0.0px; font: 11.0px ‘Avenir Next’; color: #4d4d4d; -webkit-text-stroke: #4d4d4d} span.s1 {font-kerning: none} ul.ul1 {list-style-type: disc}
- ½ lemon, juiced
- 2 teaspoons honey, or sugar
- 2 sprigs mint, torn
- 15 oz. cold water
p.p1 {margin: 0.0px 0.0px 9.0px 0.0px; font: 11.0px ‘Avenir Next’; color: #4d4d4d; -webkit-text-stroke: #4d4d4d} span.s1 {font-kerning: none}
Mix mix all ingredients together and stir well. Serve over ice for most refreshing sensation.
Me and Mario in Marrakech, Morocco |