Rosewater Lemonade

In a last ditch attempt at creating summer in my kitchen, I decided to throw together this floral, fizzy concoction, and it actually turned out quite well. All prompted by my absolute bargain find in the world food isle of my local Morrisons (shout out to Stoke Newington branch) of two bottles of gorgeous rosewater for £1! Contrary to popular food culture knowledge, the perfumed Persian liquid also has very British beginnings. Up until the 17th Century, when vanilla was introduced, rosewater was the preferred flavouring for all things sweet. Nowadays, rosewater is everywhere from small town village cafes to premium soho restaurants. I love the dual connotations of rosewater in my lemonade, reflecting modern inspiration from the middle east and old english rose gardens of times gone by. This recipe is best served with plenty of ice, and would be a wonderful accompaniment to an end-of-the-summer BBQ. To find out more about rosewater’s English roots, click here to read Xanthe Clay’s wonderfully informative article for the Telegraph.


1 litre sparkling water

juice 1 lemon

small bunch of fresh mint

3 teaspoons rosewater

3 teaspoons sugar

plenty of ice

dried rose petals (optional)


In a large jug, separate to the one you are serving in, mix the water, sugar, lemon and rose water. Top tip here: different brands of rosewater come in different strengths, so taste as you add each spoonful!

In your serving jug, half fill with ice and muddle with some torn fresh mint. Add the sparkling water and rose mix and stir. Decorate with more fresh mint and the dried rose petals. Another tip: put your jug in the fridge or freezer to make sure the lemonade is always deliciously ice cold.

If you are very prepared, you may wish to use a sugar syrup and this would probably work better than plain sugar, but this lemonade was made somewhat on a whim and sometimes that’s just the best way to make something tasty!


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