Tunisian Lemon Aid
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Author: Veronica | Posted: July 29th, 2009 | Filed under: Things We Like | | Comments Off |
There are recipes for love, sex, mischief, success, adventure.. I usually find the most memorable mixes of all these elements when I travel. The taste of chocolate in the morning for me will always and forever be a reminder of the most sensual side of Paris. A bubbling pot filled with tomatoes cinnamon, tumeric and curry, where does heady combination of flavors take you? For me it’s the fragrance of a walk on the shores of the icy cold Atlantic under the burning sun of Tangiers. The mouth watering smell wafting from rooftops and kitchen windows at supper time while loosing myself in the beauty of Islamic art at a sea side mosque.
This summer, in the wet and rain, the smell of lemons being crushed into lemon aid brought the sunshine and freshness of Tunis with it’s white buildings perched like icebergs on high cliffs above turquoise blue seas into my New York City kitchen.
The technique for this full bodied refreshing juice was passed on to me by my dear friend Azzedine from his mother Manoubia’s recipe. (Serves 4)
12 whole lemons
Water
Sugar
Prep:
Wash lemons
Fill a large mixing bowl 3/4 of he way with water.
Add unpeeled lemons to the water and leave to soak at least three hours. The soaking draws the acidity out of the skin.
Turn the lemons occasionally so both sides get a chance to bathe in the water.
Remove lemons from the bowl.
Pour the water used for dousing the fruit down the drain.
Slice the lemons in discs or quarters and remove the seeds.
Place the lemons in their entirety, skin rind and all, in a blender or juicer and puree until the fruit reaches the consistency of a smoothie.
Add sweetener to taste.
Stir.
Pour over crushed ice.
The taste is as bright, pure and fortifying as sunshine.
Joy in a glass.
– Veronica Webb
