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Citronnade (Tunisian Lemonade)
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Freshly squeezed juices, especially from the citrus fruits are quite common and most beloved in Tunisia. Citronnade (Lemonade) is a refreshing take on classic lemonade.
Course: Drinks
Cuisine: North African, Tunisian, Vegan, Vegetarian
Servings: 10 people
Author: Nisha Ramesh
  • 3 lb organic lemons
  • 1 ¼ cup sugar
  • ¾ cup water (for cooking)
  • 10 cups cold water (to dilute)
  • 2 tablespoons orange blossom water (optional)
  1. Wash the lemons and trim both ends.
  2. With the help of a peeler, peel the lemons to get the zest (without the pith).
  3. Using a knife, gently remove the pith that covers the entire surface of the peeled fruit.
  4. Cut the lemons into thin slices and deseed them.
  5. Place the lemon zest and sugar in a saucepan and pour ¾ cup (200 ml) of water over it. Mix well, bring to a boil over high heat.

  6. Lower the heat and simmer on very low heat for 30 minutes. At the end of these 30 minutes, there should be almost no water left.
  7. 10 minutes before the end of cooking, add the slices of lemons and mix well.
  8. Pour the mixture into a blender and add half of the cold water and orange blossom water.
  9. Mix at full speed for 3 minutes.
  10. Place the bowl of the blender for at least 6 hours in the refrigerator.
  11. Filter the lemonade through a very fine sieve or cheesecloth.
  12. Add the remaining cold water and mix well.
  13. Add water if the lemonade seems too sweet or too thick.
  14. Serve the lemonade very cold.
Recipe Notes

It is the white pith that can give a lot of bitterness to the lemonade. It is therefore necessary to get the pulp by completely getting rid of all the white skin (pith) and to get the zest in the same way. Patience and quality of the peeler are very important.