As an Amazon Associate, I earn from qualifying purchases.
This delicious rose water lemonade is a delicious and refreshing drink. Made with freshly squeezed lemons and rosewater, this is a unique beverage that the whole family will love.
This homemade lemonade is flavored with culinary rose water to make a beautiful and special beverage. It’s perfect for an afternoon refreshment or serve it as a stunning signature drink at your next brunch.
Rose water is water that has been distilled with culinary rose petals. It has an incredible smell and taste and adds a special and unique flavor to recipes.
You can find it online or at a well-appointed grocery store, usually in the ambiguously named “international” aisle.
Pro Tips/Recipe Notes
- Start with 2 tsp of rose water and then add more if desired.
- If you’d like to serve it immediately, replace 1.5 cups of cold water with 2.5 cups of ice cubes.
- If you want to be extra when serving this, sprinkle culinary roses in the pitcher – OR – freeze rose petals with water in ice cube trays.
- Add in some lavender simple syrup for a fun twist.
Homemade Rose Water Lemonade (From Scratch)
Ingredients
- 1.5 cups sugar
- 6 cups cold water {divided}
- 1 1/4 cup fresh lemon juice {~5 large lemons}
- 2 tsp rosewater {+ more to taste if desired}
Instructions
- In a medium saucepan heat 1.5 cups sugar and 1 cup of water over medium-high heat until all the sugar has dissolved. Stir often to prevent the sugar syrup from boiling over.1.5 cups sugar, 6 cups cold water
- Roll lemons on the counter while applying pressure to soften them.1 1/4 cup fresh lemon juice
- Squeeze enough lemons to produce 1 ¼ cup juice (~5 lemons). Remove any seeds.
- Optional: strain to remove pulp.
- Combine sugar syrup, lemon juice, cold water, and rose water in a pitcher. Stir and serve.2 tsp rosewater
Notes
- Start with 2 tsp of rose water and then add more if desired.
- If you’d like to serve immediately, replace 1.5 cups of cold water with 2.5 cups of ice cubes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I always have liked trying new recipes but if there is anyone out there that is allergic to roses like me. This would be deadly for me. My allergy to roses include any way of being near real or fake roses. I hope people check with their doctors before the would try it.
Thanks Melissa
Hi Melissa, the base recipe for lemonade would be great without the rose water. I encourage you to give it a try without the rose water. Perhaps adding some mint or culinary lavender would be a better fit for you.
Okay, so this is officially the best ever! I designed a meal for a small group of girlfriends around a lemon theme. We had lemon chicken in orzo, spinach, grape tomatoes, and basil, Caesar salad, lemon cake with lemon icing . . . and this lemonade. So easy to make and so delicious! Everyone really enjoyed everything, but this lemonade was everyone’s favorite. There was such a delicate hint of something delightfully different. And a big plus . . . I bought the rosewater at a local international market for $3.13 . . . much cheaper than Amazon’s $9.95! Thanks so much, Sarah; I consistently find great recipes on your blog each and every time. You haven’t failed me once!
I’m thrilled it was such a hit, Terry! That menu sounds absolutely delicious.
And you described it perfectly – “a delicate hint of something delightfully different”. 🙂
This sounds like it would be so refreshing on a hot summer day! I’m all about the flavored lemonades when the temps start to rise. In the past I’ve also tried tucking a few sprigs of mint or some lavender flowers in individual glasses of lemonade, and they add a lovely flavor as well! (Not to mention they look pretty in the glass)
Do you use loose lavender or more like lavender “sticks” (stalks? What are they called?!)?
I just tuck a few little stalks/sprigs of the lavender in my glass, to taste. No need to break up the little flowers or anything. Easy and elegant!
Step 5 says to combine the lemon syrup with the rest of the ingredients, but there’s no measurement or directions for making lemon syrup.
Just a typo, thanks. Should be sugar syrup. Off to fix. 🙂