Rose Lemonade
Beautiful pink rose lemonade recipe. Ideal for baby showers and bridal showers. Easy to make with simple ingredients and it looks great.
Servings: 2
Calories: 86kcal
Ingredients
To make the rose syrup
- 1 cup water
- 1 cup edible dried rose petals
- ¾ cup sugar *see notes for low carb option
To make the rose lemonade
- 1.5 cups freshly squeezed lemon juice
- 5-6 cups sparkling water see note 2
Instructions
- To make the rose syrup, combine water and your sugar or sweetener of choice over medium heat. Stir occasionally until the sweetener has dissolved.
- Turn heat to low, add rose petals and stir until all the petals are wet. Leave on low stirring occasionally until most of the color fades from the petals This should only take a few minutes, 10 minutes at most.
- Remove from the heat and leave to steep for a further 10 minutes.
- Strain and cool. This is your rose syrup.
- Combine rose syrup, lemon juice and soda water in a pitcher and stir gently until combined.
- Serve in ice filled glasses and garnish with lemon slices and edible rose petals.
Video
Notes
Note on edible rose petals: You can purchase edible rose petals online or from most health food stores. Be sure to purchase edible or culinary rose petals that are made for cooking.
Both light and dark rose petals will work. I have included an example of both in the post above the recipe, so please scroll up if you'd like to compare.
Note on sweetener: When making a syrup, sugar will always give the best result. I also tested this with ¾ cup monkfruit powder instead of sugar for a low carb option, and it worked exceptionally well.
If you'd prefer to use your own sweetener, refer to packet instructions for how much to use.
Note on soda water: I adore serving this as a sparkling rose lemonade. If you prefer still, simply replace the soda water with still water.
Nutrition
Serving: 1cup | Calories: 86kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin C: 17mg