Rose Lemonade
A delicate, aromatic lemonade infused with edible rose petals and fresh lemon. Floral, refined, and lightly romantic — citrus in front, rose whispering behind.
Prep Time : 15 min
Cook Time : 5 min
Servings : 8
15 min
5 min
8
Ingredients
Lemon Structure
• Pulp of 3 lemons, seeds removed
Rose-Infused Simple Syrup
• ¾ cup (180 ml) water
• ¾ cup (150 g) white sugar
• 1½ tsp dried edible rose petals (added off heat) — this one on Amazon
Lemonade Base
• 240 ml fresh lemon juice
• 120–150 ml rose-infused simple syrup, to taste
• Pinch of fine sea salt
• 1 liter ice-cold water
To Serve
• Ice
• Lemon slices
• Edible rose petals (optional)
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Directions
- Make the Rose Syrup
In a small saucepan, combine the water and sugar and heat gently, stirring until fully dissolved without boiling, then remove from heat, add the dried rose petals, cover, and let steep for 8–10 minutes only before straining and cooling completely — oversteeping turns rose bitter and perfumed, so respect the clock. - Build the Lemon Base
In a large pitcher, add the lemon pulp and mash gently with a muddler just to release juice and create light structure, keeping it loose and never puréed. - Assemble the Lemonade
Add the fresh lemon juice, 120 ml of the rose syrup, the pinch of fine sea salt, and the ice-cold water, then stir well to combine and taste; adjust by adding more syrup for sweetness or a slightly stronger floral note, more water if rose feels dominant, and never compensate floral with more acid — dilute instead. - Chill
Refrigerate for 1–2 hours until fully cold and integrated. - Serve
Fill glasses with ice, pour over the rose lemonade, and garnish with lemon slices and a few edible rose petals if desired.
*Notes :
- Use only edible, food-grade rose petals — decorative roses are not safe.
- Rose should be barely perceptible; elegance comes from restraint.
- Salt is crucial — it prevents the drink from drifting into “perfume water.”
- Citrus must always lead the flavor.
- Keeps well refrigerated for up to 48 hours.
Nutrition Facts
( per ~200 ml serving )
Calories
~90 kcal
Protein
0 g
Fat
0 g
Carbs
~22 g
Calories
~90 kcal
Protein
0 g
Fat
0 g
Carbs
~22 g
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Rose Lemonade
Ingredients
Method
- In a small saucepan, combine the water and sugar and heat gently, stirring until fully dissolved without boiling, then remove from heat, add the dried rose petals, cover, and let steep for 8–10 minutes only before straining and cooling completely — oversteeping turns rose bitter and perfumed, so respect the clock.
- In a large pitcher, add the lemon pulp and mash gently with a muddler just to release juice and create light structure, keeping it loose and never puréed.
- Add the fresh lemon juice, 120 ml of the rose syrup, the pinch of fine sea salt, and the ice-cold water, then stir well to combine and taste; adjust by adding more syrup for sweetness or a slightly stronger floral note, more water if rose feels dominant, and never compensate floral with more acid — dilute instead.
- Refrigerate for 1–2 hours until fully cold and integrated.
- Fill glasses with ice, pour over the rose lemonade, and garnish with lemon slices and a few edible rose petals if desired.
Notes
- Use only edible, food-grade rose petals — decorative roses are not safe.
- Rose should be barely perceptible; elegance comes from restraint.
- Salt is crucial — it prevents the drink from drifting into “perfume water.”
- Citrus must always lead the flavor.
- Keeps well refrigerated for up to 48 hours.