Introduction
Lemouroudji is a traditional West African drink that hails from Senegal. Typically made with sorrel leaves, ginger, and sweetened with sugar, it offers a unique combination of tart and spicy flavors. This refreshing beverage is especially popular during hot weather and is often enjoyed during special occasions. Its vibrant red color and invigorating taste make it a standout choice for those seeking something different.
Details
Name: Lemouroudji
Alcoholic: Non alcoholic
Alcoholic: Non alcoholic
Glass: Highball Glass
Ingredients
2 pieces Ginger
1 gal Water
1 lb Lemon
1 cup Sugar
ground Cayenne pepper
Instructions
- Juice the lemons.
- Peel and grate the ginger.
- Place the grated ginger and a liberal dash of the cayenne pepper into a piece of cheesecloth, and tie it into a knot.
- Let soak in the water.
- After 15 minutes or so, add the sugar, and the lemon juice.
- Chill, and serve.
Other Languages:
ES: Exprimir los limones. Pelar y rallar el jengibre. Coloca el jengibre rallado y una pizca de pimienta de cayena en un trozo de estopilla y haz un nudo. Déjalo en remojo en el agua. Pasados unos 15 minutos, añada el azúcar y el zumo de limón. Enfríe y sirva.
DE: Die Zitronen entsaften. Den Ingwer schälen und raspeln. Den geriebenen Ingwer und einen kräftigen Spritzer Cayennepfeffer in ein Stück Seihtuch geben und zu einem Knoten binden. Im Wasser einweichen lassen. Nach etwa 15 Minuten den Zucker und den Zitronensaft hinzufügen. Abkühlen lassen und servieren.
FR: Extraire le jus des citrons. Éplucher et râper le gingembre. Placez le gingembre râpé et une bonne pincée de poivre de Cayenne dans un morceau d’étamine et faites un nœud. Laisser tremper dans l’eau. Au bout de 15 minutes environ, ajouter le sucre et le jus de citron. Réfrigérer et servir.
IT: Mettere lo zenzero grattugiato spolverato di pepe di Caienna in un pezzo di garza, annodalo e lascia che lo zenzero e il pepe di Caienna infondano l’acqua in modo che l’acqua assuma sapore (circa 15 minuti).
Aggiungere lo zucchero e il succo di limone e mescolare bene.
Raffredda e servi freddo. (Puoi lasciare fuori il pepe di Caienna se lo desideri). Metti in frigo, aggiusta lo zucchero se necessario e servi.
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