Sparkling Rose Lemonade
This recipe is all about ratios, so look at the proportions of ingredients you have to determine how much to make.
4oz of rose petals
16oz of water
1 cup of sugar
1tbs of lemon juice
12oz of sparkling water
Optional- Sprig of rosemary
Use 4x as much plant matter as water, I used 4oz of petals and 16 oz of water
Additionally, you can use a 1-1 or a 2-1 ratio of sugar to water. A 2-1 is more shelf-stable and will last over a month but the sugar can drown out the flavor. If you plan to use it immediately I recommend a 1-1 ratio (1 cup of rose water and one cup of sugar.
Place the water and the petals in your saucepan and Cover with a lid. Then bring it to a boil
Immediately lower the heat and simmer until the petals lose all color
Turn the heat off and leave the lid on until the pan is completely cool to the touch. You want to preserve as much condensation as possible as this is the "true" rose water.
Strain the petals and keep the water in an airtight container.
Create a simple syrup. I used one cup of rose water and one cup of sugar but see the notes above on ratios
Bring the sugar and water to a boil for about 5-7 minutes or until the sugar has completely dissolved
Store in an airtight container for up to a month.
After placing the desired amount of ice in a 16 oz glass add one tablespoon of rose syrup and one tablespoon of lemon juice.
Top with sparkling water and a sprig of rosemary
Recent PostsSee All
I've never seen a recipe for a single serving of cake so I workshopped one. Ingredients 3 tablespoons unsalted butter, softened 1/4 cup granulated sugar 1 egg yolk 1/2 tablespoon vanilla extract 3 tab