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  • Raspberry Lemonade

    Honey-raspberry syrup cooked gently with lemon zest off heat — fresh raspberries separately mashed and cold-strained for vivid aromatic juice, combined with fresh lemon pulp, juice, salt, and cold water. Chilled 1–2 hours. Layered, fruit-forward, and specifically lemonade.

  • Rose Lemonade

    Edible rose petals steeped in warm simple syrup for exactly 6–8 minutes — strained with light pressing to avoid tannins, combined with fresh lemon pulp, juice, salt, and cold water. Chilled 1–2 hours. Lemon in front, rose warmly behind.

  • Lavender Lemonade

    Lavender buds steeped in warm simple syrup for exactly 6–8 minutes — strained before camphor develops, combined with fresh lemon pulp, juice, salt, and cold water. Chilled 1–2 hours. Citrus first, lavender whispering behind it.

  • Meyer Lemon Lemonade

    Meyer lemon zest steeped off heat for 8–10 minutes capturing the floral aromatic character — clean pulp mashed gently, combined with fresh Meyer lemon juice, syrup starting at 100ml for the fruit’s natural sweetness, salt, and cold water. Floral, soft, and elegantly balanced.

  • Orange Lemonade

    Orange and lemon zest steeped off heat in syrup for 8–10 minutes — orange and lemon pulp mashed gently in the pitcher, combined with fresh orange juice, lemon juice for structural acid, peel-infused syrup, salt, and cold water. Juicy, structured, and unmistakably lemonade.