Persian Lemonade - cooking recipe

Ingredients

12 lemons
6 cups water
1 1/4 cups caster sugar
1 tablespoon orange blossom water
crushed ice, to serve

Preparation

Cut the lemons in half and juice half the lemons.
Thinly slice the remaining lemons and place in a heatproof bowl.
Combine the lemon juice, water and sugar in a large saucepan over low heat.
Cook, stirring, for 5 minutes or until sugar dissolves.
Remove from heat and pour warm juice over the lemon slices.
Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours.
Stir through the orange blossom water.
Divide ice evenly among serving glasses.
Pour over the lemonade to serve.