victorian rose lemonade

victorian rose lemonade

Be sure to only garnish with scented geranium leaves, as the common garden geranium variety that’s frequently used for ground cover is poisonous. Beach roses (Rosa rugosa) are my favorite variety of roses to use in simple syrups and infusions for their robust fragrance. Ornamental and wild roses also work, but be sure to never use any roses that have been treated with pesticides. Choose wild or untreated organic varieties or purchase dried organic petals.

  • Rose honey syrup

  • 1 cup rose petals

  • 1 cup water

  • 1 cup honey

  • 2 ounces lemon juice

  • 1 ounce rose honey syrup

  • Sparkling water, for serving

  • Fresh rose petals, for garnish

  • Fresh scented geranium leaves, for garnish

  1. Make rose honey syrup. In a medium saucepan, add rose petals, water, and honey. Simmer for 10-15 minutes, stirring frequently. Remove from heat and allow to cool. Once cooled, strain mixture and discard rose petals. Transfer to a mason jar, cover, and refrigerate for up to 2 weeks.

  2. Combine rose honey syrup and lemon juice in a cocktail shaker and add ice. Shake vigorously for 10 seconds. Strain mixture into a cocktail glass. Top with sparkling water and garnish as desired.

Makes 1.