Raspberry Rose Lemonade
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
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Raspberry Rose Lemonade
- Prep Time: 3 minutes
- Cool Time:
- Cook Time: 12 minutes
- Total Time: 15 minutes*
- Yield: 4-6*
A refreshing and cooling lemonade with a twist! This raspberry rose lemonade is easy to make and the perfect way to cool down on a hot summer’s day.
- 1½ cups / 175g raspberries (fresh or frozen)
- ½ cup / 170g rice malt syrup (aka brown rice syrup)
- ⅓ cup / 75ml lemon juice (about 2–3 lemons)
- 3 tablespoons rose water
- 3 cups / 750ml water
To serve: (optional)
- Ice cubes
- Lemon slices
- Rose petals
- To a small saucepan on medium heat, add the raspberries and rice malt syrup and stir, pushing down the raspberries with the back of your spatula to break them down. Once it comes to a gentle simmer, reduce the heat to low and let it cook for a further 10 minutes.
- In the meantime, you can juice your lemons.
- When the raspberries have finished cooking, remove the saucepan from the heat and let it cool completely. The syrup should still be loose but have a thicker consistency. (see video for ideal texture) If you accidentally cook it down too much, add a few tablespoons of water at the end and give it a mix.
- Push the raspberry syrup through a fine mesh sieve until all you have left are the raspberry seeds. You can eat them (they’re tasty) or compost them.
- Pour the syrup into a pitcher (jug), add the lemon juice, rose water, and water, and stir well. Serve over ice cubes and garnish with raspberries, a slice of lemon, and some rose petals (optional).
- If not enjoyed straight away, keep in the refrigerator for up to 2 days and shake or stir well before serving.
Yield: It will vary depending on how much ice you use and the size of your glasses.
Total time doesn’t include cooling time for the raspberries.
Short on time? You can prepare the raspberry syrup ahead of time and leave it in the fridge until you’re ready to transform it into a drink.
Want some 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.
Want juicier lemons? Roll your lemons on your bench before juicing them (like a rolling pin). It will help soften the lemon outside and loosen the citrus membranes.
Fancy pretty ice cubes? 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.
- Diet: Vegan