Persian Lemonade

Directions

1. 1
   Cut the lemons in half and juice half the lemons.
2. 2
   Thinly slice the remaining lemons and place in a heatproof bowl.
3. 3
   Combine the lemon juice, water and sugar in a large saucepan over low heat.
4. 4
   Cook, stirring, for 5 minutes or until sugar dissolves.
5. 5
   Remove from heat and pour warm juice over the lemon slices.
6. 6
   Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours.
7. 7
   Stir through the orange blossom water.
8. 8
   Divide ice evenly among serving glasses.
9. 9
   Pour over the lemonade to serve.