Cherbet el'llim, Algerian Lemonade, Citronnade

Algerian lemonade and orangeade are the precursor to French Orangina. The cherbat or syrup base is an Arab influence which also traveled to other Mediterranean countries that commercialized the product with brands like Monin.

Ingredients:

The juice of four large lemons for the syrup
Jus de 4 gros citrons pour le syrop

1 lemon for garnish and to add fresh lemon juice when the lemonade is mixed.
1 citron pour garniture

The zest of 1/2 a lemon (optional)
Zeste de 1/2 citron (optionel, le zeste donnera au gingembre plus de saveur si vous voulez votre limonade tres epicee)

2 1/2 cups of sugar (some cooks add more)
2 1/2 tasse de sucre

2 cups of water
2 tasses d'eau

Optional garnishes and flavorings include: cinnamon sticks, edible rose petals, rosewater and cloves.
Garnitures optionelles: canelle, comestibles petales de roses, d'eau rose et girofle

Put the strained lemon juice, water, lemon zest and sugar in a pot. Cook on low heat for about an 1 1/2 hours until reduce by 1/3.

As the syrup reduces the lemon zest will begin to take on an orange tint. This is normal, eventually the entire syrup will have a lovely orange hue.

Cut the reserved lemon in half and slice three thin slices and reserve for garnish. Juice the rest of the lemon and mash the halves in a mortar with a pestle to release the lemon oils from the skin. Strain the fresh juice and syrup into a pitcher add water, taste, add more sugar or simply syrup to taste, add ice and your choice of garnishes.

Note: the addition of lemon zest to the lemon syrup will add warmth and a slight bitterness to the lemonade comparably to the effect one feels when drinking ginger tea. If you do not like this effect, omit the zest. The syrup can be made in larger batches and decanted into glass bottles. It keeps for a very long time, especially in the refrigerator.

A shortcut is to simply use a commercial lemon syrup, it's still delicious.

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

Comments

[brigitte]

your blog makes me crazy :-))
Cette limonade de mon enfance me suit partout, ici, en Guyane j'y ajoute quelques tronçons de gingembre frais.

[Farid Zadi]

Jilal,

les americains font cela aussi,ils appellent cela "lemonade stand",il la vende devant chez eux ou dans les fetes.

merci de partager tes souvenirs.
a bientot.
farid

[Farid Zadi]

merci Elvira.

bon appetit. a bientot, farid.

[jilal]

Aie aie aie cette limonademe rappel mon enfance elleexiste aussi a la menthe ,je l'ai méme fabriqué et vendu dans ar'ss (féte) ca se vend aussi sur les marché publique
amicalement....

[Elvira]

J'aime beaucoup votre blog, plein de saveurs et d'arômes. Bravo!