I hate going to parties where I am the only one not drinking alcohol and am stuck walking around with a glass of water. Not only do you feel like the odd man (or woman) out but it then invites all sorts of questions about why you're not drinking.

Skip that at your next get together!

This is a very simple lemonade recipe and the use of mixed berries creates a beautiful color in the glass. No one needs to know it's not alcohol unless you decide to let them know.

This is also a fantastic drink for kids! They feel like they're really drinking something special and you can feel good know that all of the ingredients are natural.

The amount of sweetness is a suggestion but you can of course adjust up or down based on what you want. You could also use honey instead of a cane syrup if you want something a little more delicate.

One other suggestion is to experiment with the ice cubes. Mix in some light herbs like basil or mint if you want to give it a little hint of something different.

Mixed Berry Lemonade

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

A beautiful lemonade for your next party that is made using fresh ingredients.

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Ingredients

• Juice of 4 lemons
• 2 additional lemons
• 1 cup frozen mixed berries
• 2/3 cup sugar cane syrup
• 3 cups cold water

Instructions

For this recipe you can use fresh mixed berries that you've frozen or you can use purchased frozen mixed berries. Whatever works for you!

1. If using fresh berries, divide mixed berries in an ice cube tray, cover with water and freeze overnight.

2. To make the lemonade, roll 4 lemons on a hard surface with your palm. It will help to release the extra juices. Cut the 4 lemons in half. Put a strainer on a medium bowl, then squeeze lemons, or use a citrus press to get all of the juice out.

3. Slice the additional 2 lemons into rings and add in a pitcher. Pour lemon juice, syrup and water into the pitcher. Mix with a spoon to combine everything.

4. Refrigerate until chilled.

5. Serve cold with berries ice cubes in glasses. Lemonade will turn a nice shade of red when the cubes melt.

When the first watermelons appear at the street market here I get absolutely giddy. But, I also have to stop myself from buying dozens of them because the first melons are usually not the best. Too watery, not sweet enough.

But a few weeks later when they're really ready you won't find my fridge without some watermelon in it. So, what can you do with all of this watermelon taking up space? Make a slushie!

There's no 7/11 here so that means no gas station slushies, which were a favorite of mine growing up. The good news is they're SO easy to make! Seriously, I'm sure you'll find they're 10x easier to make than you think.

There are no artificial flavors in this recipe. Everything comes from whole, natural ingredients. Of course you can change this up and opt for a simple syrup instead of honey, especially if you have an allergy.

I also found that this is a great recipe for babies that are teething. If they're under 1 then of course you'll want to skip the honey and you don't need to use it at all but the coolness and the natural fruits are perfect for little ones with sore gums.

If you want to make it a little extra, you can always mix in some Sprite or carbonated water for a delicious drink.

Iced Watermelon Slushie

Yield: 4 servings

Prep Time: 10 minutes

Additional Time: 1 days

Total Time: 1 days 10 minutes

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Ingredients

• 10 cups of Watermelon Cubes (without seeds), frozen for at least 24 hours
• 2–3 Tbsp Maple Syrup/Honey
• 8-10 Fresh Mint or Basil leaves (add more if you like more)
• Juice of 1 large lime
• 1 1/2 cup Water

Instructions

Let the frozen watermelon cubes defrost at room temperature for 5-10 minutes.

Once thawed add the Watermelon cubes, mint/basil leaves, lime juice, 2-3 Tbsp maple syrup or Honey, and water into a blender.

Blend everything to form a slushie like consistency. You'll want to taste it at this point and then adjust the sweetness based on what you prefer.

You can also add water if the mixture is too thick.

Pour into the glass and serve immediately with fresh lime slice and mint/basil leaves.

Moroccans LOVE mint tea. There is always a pot on whether it's a cold winter day or a scorching hot summer day. For me, hot tea is not something I can enjoy when it's warm outside. I've tried but it's just not happening.

There isn't a culture here or drinking iced tea which surprised me a little however there is also an aversion to ice and cold drinks so maybe I shouldn't have been as surprised.

I've made it my mission to convert the family to drinking iced tea in summer starting with this recipe!

Do you need to use mint in this recipe?

No, you don't. You could omit it and just have a lemon iced tea. I like the mint because it reminds me of Moroccan mint tea. I also think that really fresh. flavorful mint will make a huge difference. If you want to release the mint flavors a little more you can roll the leaves gently in your palms before adding to the glass.

Can you use different types of tea?

Yes! Any kind of tea will work but if you want the lemon or mint to stand out stick to a green tea or a black tea. You may want to steep stronger teas for less time or the flavor could become overpowering and make the drink a bit bitter.

Lemon Mint Iced Tea

Yield: 6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

A simple recipe for an iced lemon mint tea.

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Ingredients

• 3 tea bags
• Juice of 8 lemons
• 2 bunches of mint
• 2/3 cup sugar cane syrup
• 2 3/4 - 3 cups cold water

Instructions

Bring 1 cup of water to a boil. Add tea bag then leave let soak for 10 minutes.

In the meantime, roll 6 lemons on a hard surface with your palm. It will help to loosen up the lemons and release more of the juice. Cut the 6 lemons in half.

Put a strainer on a medium bowl then squeeze lemons.

Slice the two additional lemons into rings.

Add the water to a pitcher along with the mint leaves. Pour in the lemon juice, syrup, tea and water. Mix with a spoon.

Refrigerate until chilled. Serve cold with ice.

Looking for more great alcohol free cocktails for your next party? Click the link to find some more yummy options.

The first time I had Lebanese food was well after the first time I'd eaten Moroccan food. Shockingly there wasn't a lot Middle Eastern fare in the rural upper Midwest.

Surprising right?

I can remember one of the first meals I did have and my favorite part was the condiments. This is not a surprise to anyone that knows me. I LOVE all the little bobs and bits, side dishes and condiments that go with a meal. In fact I've been known to make a meal just of those items!

It's a little harder to find this type of thing now, while we do have some pickled vegetables in Morocco it's not the same flavor. Vinegar is used but only marginally and things tend to have a more sweet taste than tart – and I LOVE sharp, tart pickled vegetables.

This is a simple condiment you can make that can jazz up any sandwich like my ma'akouda or sardine meatball sandwich. Or you can use it in my Moroccan buddha bowls.

Really there's loads of ways to use them!

The best part is they're a quick pickle – ready to use in just 6 hours.

Middle Eastern Style Pickled Radish

Yield: 1 jar

Prep Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 10 minutes

A very simple quick pickled radish that makes a great condiment for sandwiches.

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Ingredients

• 1 bunch (appx 10-12) of radishes
• 1 cup - 250 ml white vinegar
• 1/4 cup - 25 g onion, sliced
• 2 tablespoons brown cane sugar
• 3 dried bay leaves
• 4 whole peeled garlic
• 1 375 ml jar

Instructions

Wash radishes, cut the green out (you can make a salad with them) them cut radishes in thin rings using a knife or a mandolin. You want them to be as uniform in size as possible.

Pour white vinegar with sugar in a bowl. Mix until sugar dissolve.

In a clean jar, add radish, garlic and bay leaves.

Close the jar and give it a good shake to make sure everything is incorporated.

Store in the refrigerator until ready to use.

Radishes are ready to use after 6 hours.

Notes

White sugar will also work for this recipe.

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Need more condiments in your life? You might like some of these;

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There are numerous chicken and rice dishes found throughout the Middle East and many are just slightly different from each other making it hard to tell them apart. But, they certainly are unique and special. Sometimes it's the cooking technique, other times the spice combination or way of serving it.

Chicken Mandi uses a special spice blend called hawaij as well as a special cooking technique. The meat in this dish is cooked inside a tandoor or clay oven – sometimes buried underground – which imparts a smoky flavor. The recipe has several steps and is usually made for special occasions like weddings or Eid celebrations.

Where is Chicken Mandi from?

Traditionally mandi is found in Yemen, specifically the city of  Hadhramaut. It can also be found in the south of Saudi Arabia. Today you will find mandi on the menu in many Middle Eastern countries like Egypt, Turkey and India. I actually ate it first at a restaurant in Dubai.

How do you make Chicken Mandi at home?

Now the problem if you want to make it at home is, who has a clay oven to bake the meat in? And how do you prepare such a meal when you're limited to a standard kitchen?

The good news – I got you covered!

With a few little tricks and the inclusion of a special flavoring you can get that smoky goodness! Most of my recipes on MarocMama have been adapted for your average, standard North American kitchen and this one is no different.

I am sure that if I had a Yemeni grandma she would make this recipe 100x better than me but since I don't I'll settle for this recipe.

Yemeni Chicken Mandi Recipe

Yield: 8 servings

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour 40 minutes

Chicken Mandi is a delicious dish from Yemen. It does require a little bit of time but most of the cooking is hands off when using a few helpful tips.

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Ingredients

Mandi Spice Mix Ingredients

• 1 Tbsp coriander seeds
• 1 Tbsp cumin
• 1 tsp cardamom powder
• 1 tsp black pepper
• 1 tsp salt
• 5  cloves
• 1 tsp cinnamon
• 1 tsp ginger powder
• pinch of saffron threads
• 1 tsp turmeric powder
• 1 - 3 tsp chipotle pepper powder

Ingredients for the Rest of the Dish

• 1 chicken cut into pieces skin on or off (your choice)
• 2 onions chopped
• 1/2 cup tomato puree
• 1 Tbsp garlic paste
• 2 Tbsp oil
• 3 Tbsp butter
• 2 cups jasmine or basmati rice
• juice of 1 lemon
• 1 dried lime (lomi)
• Mandi spice mixture
• water
• 1 tsp liquid smoke

Instructions

Preparing the Spice Mixture

You can also buy this spice mix but it can be hard to find.

Some recipes use whole spices, with roasting and grinding. In this recipe I'm saving time and using what you likely have in your spice cabinet already. Simply mix all of the listed spices together. You can adjust some for your tastes; for example reduce the cinnamon, add more or less pepper.

Marinade the Chicken

Mix together 2 Tbsp of the spice mixture with the juice of a lemon and 2 Tbsp olive oil. Then add in the chicken and coat completely. Allow to marinate at least 30 minutes but the longer the better (overnight is great!)

Cooking the Mandi Dish

I used a heavy bottom Dutch oven for this dish and highly recommend you do the same.

Heat the oil in the bottom of the pan and add the chopped onions. Cook for 2-3 minutes until the onions soften.

Then add the garlic paste and tomato puree along with 2 more Tbsp of the Mandi spice mixture. Mix well and let cook down for about 5 minutes.

Add the pieces of chicken and sear on all sides. Before covering to cook add the lomi and enough water to cover the chicken. Cover the pot and turn the heat down to low.

Leave to cook approximately 20 minutes depending on the cuts of meat used and size. Check that they are cooked through and remove from the pot.

Place on a baking sheet for the final step.

Cooking the Rice

You will have broth remaining and that's good! Rinse your rice well and drain. Add to the broth along with additional water so that there is about 1 inch of water above the rice.

Turn the heat to low/medium and cook until you can see small indentations in the rice.

Turn off the heat, place a hand towel/kitchen towel over the pot and put the lid back on. Leave it alone for 15 minutes while you finish the chicken.

Finishing the Chicken

Turn your oven to broil.

In a bowl mix together the butter (ideally softened) with liquid smoke. Rub this all over the chicken.

Place the chicken into the preheated oven and watch carefully. You want the surface of the chicken to be a dark brown, caramel color. But be careful it doesn't burn!

Once it achieves this look remove it from the oven.

Serving Chicken Mandi

Transfer the rice to a large serving platter and place chicken on top. You can garnish with parsley or toasted almonds or pine nuts if desired to add texture.

This might be eaten communal style but feel free to use a large serving spoon and portion out the dish!

Serve with some added hot sauce, yogurt, and salad to round out your meal.

Notes

What makes this dish unique is that the meat usually has a smoky flavor. You can replicate this as well by grilling the chicken for the final stage.

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Looking for more chicken and rice recipes?

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One year, I almost planted a bunch of mint in our back garden. Then my stepdad told me it was a bad idea and I should consider putting it into a planter instead. “Mint spreads everywhere!” he told me. Considering the amount of mint we use in Morocco this didn't seem like a terrible thing.

But aside from making mint tea (which is a good enough reason) what else can you make with mint?

Mint infused simple syrup!

This is really so much easier to make than you think and MUCH cheaper than the mint extracts or syrups that are bought in the store. You do need a good bunch of mint, so if you've got plants running wild, this is the perfect recipe to make use of them.

Chances are you've got everything you need already. You can make this recipe using any variety of mint and it might be a fun experiment to try different mint varieties to see the different finished syrups. I think spearmint has a lovely taste but of course it's all up to you.

Homemade Mint Syrup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Make your own mint syrup at home - it's a lot easier than you think and can be used in a variety of ways.

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Ingredients

• 1 cup of fresh mint leaves (only leaves, without the stems)
• 1 cup of water
• 1 cup of a white sugar
• sterilized glass jar

Instructions

In a small pan, combine all the ingredients.

Slowly bring to a boil, while mixing, to allow for the sugar to dissolve completely.

Simmer for 3-5 minutes.

Turn off the heat, and let the syrup steep for 30 minutes. 

Strain the mixture into a sterilized glass container. Allow to cool completely before covering.

Notes

Keep in the refrigerator and use it in drinks, desserts and other dishes. It lasts for a month.

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What can you use your syrup for?

It works great in my whipped mint chocolate iced coffee or you could drizzle it on a basbousa cake!