Description
Refreshing and just sweet enough, this sophisticated spin on the classic lemonade adds nuance with floral elderflower syrup and rose water. It’s the perfect non-alcoholic addition to any gathering.
- 1 1/2 cups (300 grams) sugar
- 1 1/2 cups (360 ml) strained fresh lemon juice (from 9 to 11 lemons), plus 1 lemon, thinly sliced, for garnish
- 1/4 cup (60 ml) elderflower syrup or elderflower liqueur
- 1 1/2 teaspoons rose water
- Ice
- Miniature edible rosebuds, for garnish (optional)
- In a small saucepan, combine the sugar and 1 cup (240 ml) water and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and let the sugar syrup cool to room temperature.
- In a tall glass pitcher, stir together the sugar syrup, lemon juice, elderflower syrup, and rose water. Add 7 cups (1.7 liters) water and stir to combine. Add a generous amount of ice and the lemon rounds.
- Serve in a tall glass and, if desired, garnish with miniature rosebuds.
- Store lemonade refrigerated in an airtight container for up to 2 days; wait to add ice and garnishes until ready to serve.
Notes
To make rose ice cubes, fill an ice cube tray halfway with distilled water and freeze until completely frozen, about 2 hours. Add a washed edible mini spray rose or other small edible rose to each ice cube cavity, fill to the top with distilled water, and freeze again until completely frozen, about 2 hours. The distilled water ensures the cubes will be clear, not cloudy, while the two-step freezing process keeps the roses in the middle. You can make floral ice cubes with any edible flower, including pansies, hibiscus, blue cornflowers, or lavender.
