Tunisian lemonade, often called citronnade, is a bright lemon drink served chilled in Tunisia, usually made with fresh citrus, water, and sugar. This version builds extra fragrance by steeping lemon zest and adding a little orange blossom water; family recipes vary, and some use whole lemons or different amounts of sweetness.
Ingredients
- 6 medium unwaxed lemons (about 680 g whole), scrubbed; use the zest of 2 and the juice of all 6
- 1 cup (200 g) granulated sugar
- 6 cups (1.42 L) cold water, divided into 2 cups (475 ml) for the infusion and 4 cups (950 ml) for mixing
- 1 tablespoon (15 ml) orange blossom water, or start with 2 teaspoons (10 ml) if you prefer a subtler floral note
- 1/8 teaspoon (0.7 g) fine salt, optional, to round out the tartness
- 1/2 cup (about 15 g) fresh mint leaves, optional, for serving
- 4 cups (about 900 g) ice, for serving
Instructions
- Wash, zest, and juice the lemons. Scrub the lemons under running water and dry them. Use a fine grater or vegetable peeler to take the yellow zest from 2 lemons, avoiding the thick white pith, which can taste bitter. If you use a peeler, cut the strips into smaller pieces so they release their aroma. Juice all 6 lemons into a measuring jug and remove any seeds. You should have roughly 1 to 1 1/4 cups (240 to 300 ml) of juice; the exact amount depends on the fruit. If your lemons are especially large or juicy, keep a little juice aside and adjust the finished drink to taste.
- Make a quick lemon-zest infusion. Put the zest and 2 cups (475 ml) of water in a small saucepan. Bring it just to a simmer over medium heat, then simmer gently for 5 minutes. Avoid a hard boil, which can make the liquid evaporate quickly without improving the flavor. Take the pan off the heat, cover it, and let the zest steep for 15 minutes. This short rest draws out the fragrant oils without requiring the zest to remain in the drink.
- Dissolve the sugar. Strain the warm infusion through a fine-mesh sieve into a heatproof bowl or large jug, pressing the zest lightly with a spoon. Stir in the sugar and optional salt while the liquid is still warm, until no grains remain. If a few crystals cling to the sieve, rinse them through with a spoonful of the measured cold water. Discard the strained zest rather than adding it to the pitcher, since prolonged contact can make the lemonade taste sharper or slightly bitter.
- Combine the lemonade. Stir the lemon juice and the remaining 4 cups (950 ml) of cold water into the sweetened infusion. Add 2 teaspoons of orange blossom water first, taste, and add the remaining amount if you want a more noticeable floral aroma. Orange blossom water varies in strength, so adding it gradually is more reliable than pouring it all in at once. The mixture should taste lively and lemon-forward, with enough sweetness to soften the acidity.
- Chill thoroughly. Cover the jug and refrigerate the lemonade for at least 1 hour. Chilling gives the flavors time to come together and means the ice will melt less quickly in the glass. If you need to serve it sooner, cool the mixture in a bowl set over ice, stirring occasionally, but do not leave it sitting at room temperature for an extended period.
- Taste and serve. Stir the pitcher well, since the sweeter liquid can settle toward the bottom. Taste a small glass over ice before serving the whole batch. Add a little more cold water if it is too tart, or a spoonful of sugar dissolved in a small amount of warm water if it is too sharp and you do not want to dilute it. Pour into ice-filled glasses and add mint leaves if desired.
Tips
Choose lemons with thin, fragrant skin. Firm lemons that feel heavy for their size usually have plenty of juice. Unwaxed fruit is convenient for zesting, but ordinary supermarket lemons also work if you wash and dry them carefully first. If you cannot zest confidently, use a vegetable peeler and take only the bright yellow layer; white pith is the main source of an unwanted bitter edge.
Adjust the balance after chilling. Cold drinks taste less sweet and less aromatic than room-temperature mixtures, so make the final decision after the lemonade has chilled. Lemon size and acidity vary, too. Begin with the recipe’s measured water and sugar, then correct the pitcher in small increments rather than adding a large splash of water or a lot of extra sugar all at once.
Use orange blossom water sparingly. It is a traditional-feeling flavor accent in many North African drinks, but its perfume can take over if over-poured. Check that the bottle is food-grade orange blossom water, not a cosmetic product or a concentrated fragrance. If you do not have it, leave it out; the lemonade will still be refreshing, though it will have a cleaner, simpler lemon flavor rather than a floral one.
Keep the zest infusion gentle. A short simmer followed by a covered steep gives the drink a rounded citrus aroma. Boiling the mixture vigorously, using too much pith, or leaving zest in the finished pitcher for hours can push it toward bitterness. Straining while the infusion is warm is easy, and pressing lightly is enough to capture its flavor without forcing solids through the sieve.
Serving Suggestions
Serve Tunisian lemonade very cold in small glasses or tumblers, poured over fresh ice. A thin lemon wheel and a sprig of mint make a simple garnish; lightly clap the mint between your palms before adding it to release its scent without shredding the leaves. Because the recipe makes about 7 cups (1.65 L) before ice, six servings are generous pours, especially when served with plenty of ice. For a gathering, keep the pitcher chilled and put ice in individual glasses so it does not dilute the full batch.
This tart-sweet drink pairs naturally with savory, warmly seasoned food. Offer it alongside grilled vegetables, couscous, salads, flatbreads, or a table of small savory snacks. It also works as a welcome drink on a warm afternoon. If serving it with a meal, taste the pitcher after it has been sitting in the refrigerator and stir before pouring; citrus pulp and dissolved sugar can settle, making the first and last glasses taste different.
Variations
Make it more floral or more restrained. The amount of orange blossom water is easy to tailor. Use 2 teaspoons (10 ml) for a quiet background note, or the full tablespoon (15 ml) for a more pronounced aroma. Rose water is another possible floral substitute, but it gives a different, distinctly rosy character, so begin with 1 teaspoon (5 ml) and add only after tasting. Neither substitute should be poured in without tasting, because floral waters differ in strength.
Try a mint-infused batch. For mint flavor throughout, add 8 to 10 clean mint leaves to the warm strained infusion after dissolving the sugar. Steep for 5 minutes, then remove them before adding the lemon juice. Longer steeping can turn the mint grassy. This is different from simply garnishing each glass, which gives a fresher, lighter aroma and lets guests choose how much mint they want.
Change the sweetener carefully. Fine white sugar dissolves easily and keeps the drink bright in color. You can replace it with an equal volume of superfine sugar, or use about 3/4 cup (255 g) mild honey for a more rounded, honeyed flavor; warm the honey into the infusion until dissolved, then adjust to taste. Honey is denser and brings its own flavor, so it will not taste exactly like the sugar version. Avoid adding dry sugar directly to a cold pitcher, where it may take a long time to dissolve.
Make a sparkling glass. Keep the base lemonade as written, then pour half a glass of it and top with chilled sparkling water just before serving. Do not add sparkling water to the full pitcher far ahead, since its bubbles will fade. This variation is lighter and less sweet per sip, and the amount of sparkling water can be adjusted to suit each glass.
Storage and Reheating
Transfer leftover lemonade to a clean, covered pitcher or bottle and refrigerate it within 2 hours of preparation. It is best during the first 2 to 3 days, when the lemon aroma is brightest, and can generally be kept refrigerated for up to 4 days. Stir or shake gently before pouring because a little pulp and zest-derived flavor can settle. If you notice an unusual smell, visible mold, or an unexpected change in appearance, discard it rather than tasting it.
This drink is served cold and does not need reheating. If you want to prepare it ahead, make the zest infusion and dissolve the sugar, then chill that concentrated base separately; add the fresh lemon juice and remaining cold water closer to serving for a fresher taste. Keep the prepared base refrigerated, and do not leave either the base or finished drink at room temperature for more than 2 hours. Freezing the finished lemonade is possible, but it may separate after thawing; stir it thoroughly, or freeze it in cubes to chill another batch without watering it down.
Frequently Asked Questions
Is Tunisian lemonade the same as citronnade?
Citronnade is a French word used for lemonade, and it is commonly used for this style of lemon drink in Tunisia. Recipes are not completely uniform: some are very simple, while others include orange blossom water, mint, or a method that uses more of the whole lemon. This recipe uses zest, juice, and a lightly floral option for a clear, easy-to-adjust pitcher.
Can I make Tunisian lemonade without orange blossom water?
Yes. Leave it out and the recipe becomes a straightforward lemon-and-sugar drink. Orange blossom water adds a fragrant citrus-flower note, but it is not required for the lemonade to work. A little finely grated lemon zest in the infusion already gives the drink more aroma than juice alone.
Why does my lemonade taste bitter?
The most common cause is grating or peeling too deeply into the white pith, followed by simmering the zest for too long or leaving it in the pitcher. Use only the yellow surface, simmer for the stated 5 minutes, steep covered for 15 minutes, and strain it out. If the finished drink is mildly bitter, add a little cold water and taste again; do not add a large amount of sugar before checking the balance.
Can I use bottled lemon juice?
Fresh lemons are preferable here because their zest supplies much of the drink’s aroma, and bottled juice has a less fresh flavor. If bottled juice is what you have, use 1 to 1 1/4 cups (240 to 300 ml), omit the zest infusion or make it with the zest of one fresh lemon, and taste before adding all the water. Bottled juices vary in acidity, so the finished drink may need extra water or sugar.
Can I make a smaller batch?
Yes. Halve every ingredient for 3 servings and keep the same steeping and chilling times; a smaller volume does not mean the zest infuses twice as quickly. Use half a tablespoon (7.5 ml) of orange blossom water at most, tasting as you go, since the floral aroma can become prominent. A small saucepan and a jar or jug with room for stirring are convenient for the reduced batch.
How can I make it less sweet or less sour?
For a less sweet drink, begin with 3/4 cup (150 g) sugar, then dissolve more into a small amount of warm water only if needed. To soften excess sourness, first add cold water a few tablespoons at a time; if that makes the lemonade too weak, add a little dissolved sugar. Make adjustments after chilling and over ice, since that is how the drink will be served.
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