Rosewater Lemonade

Fresh-squeezed lemon juice sweetened with sugar syrup and delicately scented with rosewater and mint.

Ingredients

• 400g merguez sausage
• 400g vermicelli noodles
• a handful of finely chopped red onion
• 2 tsp saffron threads
• 2 tbsp olive oil
• 1 cup carrots, sliced
• a handful of fresh parsley, chopped
• dried apricots, for serving

Instructions

1. 1

   Combine the crusty bread and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the harissa paste and pitted dates, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with preserved lemon, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with mint just before serving.

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