This raspberry rose lemonade is refreshing, perfectly sweet, and has just the right amount of tartness. It’s a cool and colourful way to enjoy your lemonade with a twist!
The beautiful and subtle floral notes from the rose water create a drink that has depth without having any overpowering flavours.
With only a handful of pantry staple ingredients, you can enjoy this drink over several days. Just give it a shake, and you’re ready to go. Perfect for those hot summer days when you want to cool down without a sugar high.
A note on the sweetener used
A lot of lemonade recipes use a simple syrup, which is sugar and water cooked down. I didn’t want to use that because I wanted it to be different from other recipes and because I find it too sweet to enjoy regularly.
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In this recipe, I’ve used rice malt syrup as the sweetener. I like using it in drinks because it’s not as sweet as sugar, closely resembling the consistency of honey, and it’s accessibility.
Rice malt syrup is also fructose-free; however, it has a high glycemic index, so keep that in mind if you choose to use it.
If you want to use another sweetener, you can substitute it with agave syrup or maple syrup. Agave syrup is sweeter than brown rice syrup, so adjust it accordingly. On the other hand, maple syrup has a distinct flavour that will impact the overall taste of the lemonade. You’ll also need to adjust the amount of maple if that’s what you’d like to use.
Tips for making this raspberry and rose lemonade
- If you want this drink to have a bit of fizz, you can use mineral water instead of still water to keep it alcohol-free. Alternatively, you can use sparkling wine like prosecco, champagne, or Moscato.
- Roll the lemons on your bench before you juice them (like a rolling pin). It will help to soften the outside of the lemon and loosen the citrus membranes so you can extract as much juice as possible.
- If you want to make it a little fancier, you can make raspberry ice cubes. Just add raspberries to the ice cube tray and top it up with water. Freeze for a minimum of 3 hours, and you’ll have pretty ice cubes ready to add to your glasses.
- Use a fine mesh sieve to prevent any raspberry seeds from going through when you push through the syrup.
- If you cook down the raspberry syrup too much, add a few tablespoons of water at the end and give it a mix before passing it through the sieve. See the video demonstration to get an idea of consistency.
- You can use fresh or frozen raspberries in this recipe.
- If you’re in a rush when making this drink, place the raspberry syrup in the fridge to cool down faster.
- If you’re not a fan of rose, you can leave it out altogether. If you love rose, as I do, you’d love my Persian Love Cake, Raw Rose, and Chocolate Slice, Rose & Pistachio Chocolate Truffles, and Rice Pudding with Rose & Pistachio.
So next time you need a refreshing beverage for celebrations, a barbeque, get-togethers, or sports games, or simply to enjoy at home, give this raspberry rose lemonade a try.
Other drink recipes you’ll love:
- Green Juice For Beginners
- Creamy Coconut, Lime & Lychee Mocktail
- How To Make Homemade Kombucha Three Ways
- Ginger Grapefruit Spritzer
- Vanilla Espresso Martinis