Algerian lemon cherbet: the cool drink of the summer
A sweet, fresh and fragrant Algerian drink, prepared with lemons, a light zest syrup, a touch of orange blossom water and a little milk. Perfect in summer, during hot weather or to accompany a family meal.
Pour: 6 verres
Ingredients
- 5 large untreated lemons
- 100 g sugar
- 1 litre to 1 2 litres of water, depending on the desired intensity
- 1 c. teaspoon orange blossom water
- ½ glass of milk
- Ice cubes
Préparation
- Wash the lemons thoroughly.
- Finely zest 1 lemon in a saucepan, then add the sugar.
- Mix the sugar and zest with your fingertips or a spoon to flavor the sugar.
- Squeeze 4 lemons and reserve the juice.
- Cut the last lemon into thin slices.
- Add the water to the saucepan with the lemon sugar.
- Heat over medium heat, stirring, until the sugar is completely melted and the mixture becomes slightly syrupy.
- Remove from heat and let cool completely.
- Strain the syrup to remove the zest.
- Pour the cooled syrup into a large carafe.
- Add the juice of the squeezed lemons, orange blossom water, lemon slices and milk.
- Mix, taste and adjust with a little cold water or lemon juice to your desired balance.
- Serve chilled with plenty of ice cubes.
Notes
Add the milk only when the syrup is completely cold. This prevents it from curdling when it comes into contact with a hot or overly acidic liquid. For a milder version, use about 4 tablespoons of milk. For a lighter, more citrusy version, 2 to 3 tablespoons is enough.
