Every Lebanese knows that the best lemonade recipes are made the old-fashioned way; where lemon wedges are soaked with sugar and then kneaded instead of squeezed. But on this hot sweltering day, I opted for an easier way that is as refreshing and thirst quenching!
The Lebanese favorite lemonade has orange blossom water and served chilled. I love this frozen version, where the fresh lemon juice and the fresh mint leaves are paired to give a beautiful tangy and refreshing taste!
I’m totally into lemonade and love a strong mixture, when I prepare it for me I double the quantity of the lemon juice. It is perfect for hot weather when they are sipped as the crushed ice melts!
It is so addictive!
1/2cup fresh lemon juice (2 to 4 lemons)
4 tbsp sugar
8 mint leaves, minced
1cup ice cubes
Blend all ingredients together until ice cubes are finely crushed and mixture looks like a frozen slush. If you like a sweeter taste add sugar. If you like it semi-frozen add water.
Rice pudding was Kaia’s first favorite food. I used to cook it more when my girls were teething☺ I consider it more of a baby food than a dessert, because it reminds me of them sitting in their high chair enjoying eating Riz bi Haleeb.
It is an easy and simple recipe to prepare for the whole family. Every country around the world has its own version of rice pudding. I find the Lebanese recipe the best I’ve ever tasted. Perhaps, because of the use of the mastic gum that gives it a little of a light chewy feel and the aromatic fragrance of the orange blossom water.
Hope you and your kids enjoy this great old-fashioned dessert!
3 cups full fat milk
½ cup white sugar
½ cup short grain white rice
1 cup water
1/4 tsp mastic powder, pound
1tbsp orange blossom water
Unsalted whole pistachios, to decorate
Unsalted ground pistachios, to decorate
Pine nuts, to decorate
Pour milk in a medium-sized, heavy-bottomed saucepan, add sugar and bring to a boil.
Add the rice and water. Stir well.
Cook over medium heat for about 30mn or until the mixture is creamy, stirring constantly, making sure the rice doesn’t stick at the bottom of the pan.
Add the mastic powder and the orange blossom water and cook for another 15mn until thickened.
Remove from heat. Spoon the rice evenly among serving bowls.
Decorate with pistachios and pine nuts. Served chilled.