May 02, 2016, Updated Jul 13, 2023 It offers a unique and elegant twist on the classic lemonade, making it a perfect hot-weather drink.
Granulated Sugar: Provides sweetness to balance the tanginess of the lemons and forms the base for the rose syrup. Filtered Water: Used to dissolve the sugar and create the syrup. Dried Edible Roses or Herbal Rose Tea: Infuses the syrup with a delicate floral aroma and flavor, adding a touch of elegance to the lemonade. The rose petals I used were just petals and buds from the bulk tea section. Be sure that you get food-grade rose (not, like, potpourri or something) – they should either be sold as edible, culinary, food-grade or for tea. Like these ones. You can find them in most Mediterranean or Persian shops, and health food stores, too. Feel free to substitute lavender, if you prefer. Freshly Squeezed Lemon Juice: The star ingredient that provides the refreshing citrusy flavor and tanginess essential to a classic lemonade Lemon Wheels: Used for garnishing the glasses, lending a vibrant visual appeal to the drink.
Follow these simple steps to prepare your own rose lemonade:
Prepare the Rose Syrup: Combine granulated sugar, filtered water, and dried edible roses or herbal rose tea in a saucepan. Heat and stir until the sugar dissolves. Cool the syrup, strain out the rose petals, and extract the maximum flavor. Combine Lemon Juice and Rose Syrup: In a large pitcher, mix the freshly squeezed lemon juice with the prepared batch of rose syrup, creating a harmonious blend of citrus and floral flavors. Garnish the Pitcher: Add lemon wheels and additional dried edible roses to the pitcher for an extra touch of elegance and visual appeal. Prepare the Boozy Version (optional): If desired, add a shot of gin to individual highball glasses. Fill the glasses with ice, pour in the lemonade, and give it a gentle stir. Serve: Pour the rose lemonade into tall glasses filled with ice. Garnish each glass with lemon wheels and a sprinkle of dried edible roses for a stunning presentation.
With these simple steps, you’ll have a refreshing and enchanting rose lemonade ready to be enjoyed! (P.s. If you need summer refreshment but prefer your beverages to be caffeinated, try my easy 10-Minute Iced Tea or one of my Iced Coffee Cold Foam recipes). To prepare your rose lemonade, gather the following tools:
Saucepan: Used to heat and dissolve the sugar, water, and rose petals for the rose syrup. Large pitcher: Essential for mixing the lemon juice and rose syrup, creating the base for your lemonade. Strainer: Required to strain out the rose petals from the syrup, ensuring a smooth texture. Highball glasses: Ideal for serving your rose lemonade, whether you choose the regular or boozy version. Ice cube trays: Needed to freeze ice cubes and keep your lemonade refreshingly cold. Lemon zester (optional): If desired, use a lemon zester to create thin strips of lemon peel for an extra touch of garnish.
To serve your rose lemonade, follow these suggestions:
Fill tall glasses with ice cubes. Pour the rose lemonade into the glasses, leaving some space at the top. Garnish each glass with lemon wheels for a pop of color and flavor. For an extra touch of elegance, sprinkle a few dried edible roses over the top. Serve the rose lemonade chilled and enjoy its refreshing taste.
Or for a party, serve it in a spouted drink dispenser with lots of lemon slices and ice inside.
You can prepare the rose syrup ahead of time and store it in a sealed container in the refrigerator for up to a week. It’s best to squeeze the lemons and prepare the lemon juice fresh for the most vibrant flavor. For a party or gathering, you can prepare the lemonade in advance and store it in the refrigerator. Add ice cubes and garnish just before serving to keep it fresh.
Experiment with different types of edible roses or herbal rose teas to explore various flavor profiles. Dried or fresh organic garden lavender is also delicious. Add some gin or vodka for a boozy lemonade. Feel free to adjust the sweetness of the rose syrup by adding more or less sugar to suit your taste. I like my lemonade quite tart, but my husband prefers it a bit sweeter. If you’re on his side of the fence, scale the Rose Syrup recipe up to 2 cups sugar, 2 cups water and 3/4 cups petals and add to taste. Leftover rose syrup can be used to flavour other cocktails, in tea, or even in plain yogurt (with strawberries – YUM!).
When preparing the rose syrup, ensure the sugar is fully dissolved before removing it from the heat. This ensures a smooth texture in the final syrup. For a stronger floral flavor, allow the dried edible roses or herbal rose tea to steep in the syrup for a slightly longer duration. To enhance the aroma of the lemonade, gently muddle the lemon wheels before adding them to the pitcher.
Now that you have all the information you need, gather your ingredients, follow the steps, and enjoy the delightful experience of homemade rose lemonade. Cheers!
