Rose lemonade is a cooling treat perfect for summer. Serve it with lots of ice, and some rose petals floating on the top.
When Life Gives You Lemons
It’s going to be summer soon, and right now, in the spring, the afternoons can get a little hot. There is a lemon tree outside my window with wonderful lemons on it, and I have some of those lemons in my freezer.
Yikes! No, actually, I have frozen lemon juice ice cubes that I made last month with my Kitchenaid *citrus juicer attachment. Each cube is about the same as the juice of one lemon, so you can add it to other things as well. I also have frozen lemon slices in the freezer to add to ice water. So, if you are wondering what to do when someone gives you a lot of lemons, that’s what you do. Squeeze some and slice some. Lemons are wonderful!
When you make lemonade, be sure and include some of the rinds because it gives lemonade a very fresh flavor. You can put the rind in a bowl and squeeze it with the back of a spoon. The liquid produced from that will have some of the lemon oil in it.
Roses, Roses, Roses
You might think that roses are only for putting in a vase as a Valentine’s or Mother’s Day gift. However, roses are used all over the world in different foods. They are also high in fiber and mostly water, so they are very low calorie, with some extra vitamin C. Some roses are sweeter than others – usually, a rose in full bloom is going to be sweeter than a baby rose.
You will find that most recipes for pink lemonade call for red grape juice in order to make the drink pink. Not here. One component of my lemonade is a little unusual. If you can get to a Mediterranean or Armenian store, you can find Rose Syrup. It’s great in a lot of things, but lemonade in particular. If you don’t have a Mediterranean or Armenian store near you, you can order *Rose Syrup from Amazon.
So here is my recipe for the Perfect Lemonade:
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Rose Lemonade
Equipment
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Ingredients
- 2 Lemon, 2 lemon cubes or juice of 2 lemons
- 24 ounce Water, cold
- 2 cups Ice
Syrup
- 8 ounce Water, boiling
- ½ cup sugar
- 1 teaspoon Rose Syrup
Instructions
- 8 ounce Water, 1/2 cup sugar, 1 teaspoon Rose SyrupMake the syrup by bringing 1 cup of water and 1/2 cup of sugar to a boil. Boil the mixture until the sugar is disolved and remove from the heat. Add the rose syrup and refrigerate until it is cold, about 1 hour.
- 2 LemonJuice 2 lemons using the citrus juicer attachment. Put the rinds in a bowl and smash them with the back of a spoon. Strain the liquid and add it to the lemon juice.
- 24 ounce Water, 2 cups IcePut cold water and ice in a tall pitcher. Add the lemon juice and refrigerated syrup. Mix well and serve in tall glasses. Serve immediately. You could float rose petals on top as a garnish.
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