Algerian Lemonade (Cherbet)
Illustration
Algerian lemonade, known as cherbet or citronnade, is a cold lemon drink traditionally served during Ramadan. It stands apart from plain lemonade in two ways: a small amount of milk is stirred in with the juice, and orange blossom water adds a floral note. The lemon zest and a sugar syrup cooked with lemon slices give it a rounded, fragrant taste. Make it ahead and chill it for the evening table.
Instructions
Zest one lemon, taking only the yellow skin and stopping before the bitter white pith. Set the zest aside. Slice a second lemon and set the slices aside, then juice all the remaining lemons.
Pour half a litre of the water into a saucepan and add the lemon slices and the sugar. Bring it to a boil over medium heat, then turn off the heat and leave the syrup until it has cooled completely.
In a jug, combine some of the remaining water with the lemon zest, orange blossom water, milk and lemon juice. Stir well so everything is evenly mixed.
Pour the jug mixture into a clean bottle. Add the rest of the water and the cooled syrup from the saucepan, close the bottle and shake it well.
Transfer the lemonade to a pitcher and chill it in the fridge until cold. Serve with ice cubes, mint and lemon slices if you like. Boufarik's version of cherbet adds vanilla extract.
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