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lebanese lemonade in a tall glass with a lemon slice.

The Best Lebanese Lemonade

This Lebanese lemonade is hands down the best lemonade you will ever have. This recipe follows the traditional method of macerating the entire lemon instead of juicing it, which results in the most delicious lemony flavor. And to make it even better, a splash of orange blossom water and rose water give it a subtle floral note that makes it irresistible!
5 from 10 votes
Course: Drinks
Cuisine: Lebanese
Keyword: best lebanese lemonade, best lemonade, fresh lemonade, homemade lemonade, lebanese lemonade, traditional lebanese lemonade
Servings: 8 people
Calories per serving: 129
PREP TIME 30 mins
TOTAL TIME 30 mins

INGREDIENTS
 

  • 2 pounds organic lemons (about 7 lemons), sliced or quartered
  • 1 cup sugar
  • 4 cups water, plus more to dilute to taste
  • 1 tablespoon orange blossom water
  • 2 teaspoons rose water, optional

INSTRUCTIONS

  • In a large bowl, layer the lemon slices and sugar, alternating between the two until you've used up all the lemon slices and sugar. If you quartered the lemons, mix them well with the sugar until fully coated.
  • Use a muddler, your hands, or a masher to mash the lemons to release some of their juices. Stir the juices with the sugar.
  • Cover the bowl and set the mixture aside for 30 minutes or ideally up to 24 hours in the fridge. Occasionally, pull it out and give everything a mash and a stir to dissolve the sugar.
  • After a while, the sugar will have dissolved and you will be left with a lemon syrup in the bottom of the bowl. Squeeze out the excess juice from the lemons and strain the lemon syrup through a fine mesh strainer. You should have about two cups of lemon syrup.
  • Place the lemons back in the bowl with two cups of water. Mash them again and stir together to release the remaining lemon syrup, then strain the mixture again.
  • Combine all the liquids together. You should now have a total of about 4 cups of lemonade concentrate. Store the concentrate in the fridge until you're ready to make lemonade.
  • To make individual glasses of lemonade, fill a glass with ice, half a cup of lemonade concentrate, and a quarter cup of water. Stir, taste, and add more water as needed. Then add half a teaspoon of orange blossom water and a splash of rose water if desired. Taste and adjust to your preference.
  • To make a pitcher of lemonade, fill a pitcher with ice, all of your lemonade concentrate, and two cups of water. Stir, taste, and add more water as needed. Then add one tablespoon of orange blossom water and two teaspoons of rose water if desired. Taste and adjust to your preference.

NOTES

Storage: The lemonade concentrate can be stored in an airtight container in the fridge up to one week.
Sourcing: Orange blossom water and rose water can be found at any Middle Eastern market or specialty aisles of some grocery stores. Alternatively, you can order them online using the links above.

NUTRITION

Calories: 129kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 157mg | Fiber: 3g | Sugar: 28g | Vitamin A: 25IU | Vitamin C: 60mg | Calcium: 32mg | Iron: 1mg

Nutrition information provided is an estimate and may vary.

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