A few weeks ago – well, more like a few months ago – I went to a restaurant called Kavarna after spending the morning at the Green Bay Farmer’s Market. It’s a cute, little place that serves tasty, wholesome food and unlimited iced coffee refills. Yes, unlimited refills. But, my favorite thing was the rose water lemonade. It reminded me so much of my favorite rose macarons at Ladureé in Paris – they’re basically the equivalent to eating a light, sugary flower.
The rose water lemonade features the same floral flavors as the macarons, but the tartness of the lemonade stands on its own, preventing the rose water from being the primary taste. It’s the perfect drink for a hot, summer day.
After we left Kavarna that day, I vowed to make my own at home, and it turned out to be so much easier than I thought it would be. It was just a matter of tinkering with the ratio of rose water and lemonade. So after making a few different batches, I came up with a formula – yes, I’m basically a scientist here. It’s 1 tablespoon of rose water for every 1 1/2 cups of lemonade. Of course, I’ve translated that into a larger amount for the recipe so you can make a whole pitcher instead of just one dinky cup.
You could change the proportions if you prefer the rose water to be more or less dominant to suit your taste. You could even use pink lemonade to make it look more like roses (that was totally my mom’s idea so I shouldn’t take credit). Either way, you’ll want to serve over lots and lots of ice because it’s summer and really cold drinks are the best – especially when they taste like flowers.
Rose Water Lemonade
Prep: 5 minutes
- 6 cups lemonade
- 1/4 cup rose water
- In a pitcher, stir together the lemonade and rose water.
- Serve over ice.