Citronnade is your 8-year-old self's lemonade stand beverage taken to the next level. In Tunisia (and France), citronnade has a much rounder flavor than its tangy American counterpart. That's thanks to the method of preparation which involves using the entire lemon (minus the peel and pith) instead of just juicing it. Preparing citronnade is a bit more labor intensive than the lemonade you might be used to, but we think you'll find the extra bit of time spent in the kitchen well worth it. This particular recipe has a hint of orange blossom water and will transport you to summer days of yore.
Recipe for citronnade
1 cup plus 2 tablespoons of sugar
4-4.5 cups water
1.5 teaspoons orange blossom water
sprigs of mint
Remove peel and pith of lemons with a paring knife, then slice in half and place in large bowl. Add sugar and shake around. Cover bowl with plastic wrap and let refrigerate for at least 4-6 hours. In batches, combine some of the lemons (be sure to include the syrupy sugar that formed) and water in a blender and mix until it becomes frothy and well-blended. Repeat with the rest of the lemons and water. Strain mixture in batches over a wide rim bowl. Pour into a pitcher, add orange blossom water, and stir. Garnish with mint leaves and almonds if desired. Enjoy!