Fresh Rose Water Lemonade with Raspberry Ice
A light, fragrant, and refreshing summer drink combining tart lemon juice, floral rose water, and vibrant raspberry ice cubes for a sophisticated twist on classic lemonade.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus freezing time
- Yield: 4 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 4 medium fresh lemons, juiced (about 1 cup or 240 ml lemon juice)
- 3/4 cup (150 g) granulated sugar or honey as an alternative
- 4 cups (950 ml) cold water
- 1 to 2 teaspoons rose water
- 2 cups (300 g) frozen raspberries for ice cubes
- Regular ice cubes as needed
Instructions
- Blend 2 cups (300 g) frozen raspberries until smooth. Pour the puree evenly into ice cube trays and freeze for at least 4 hours or overnight.
- Roll each lemon on the counter to loosen juice, cut in half, and juice until you have about 1 cup (240 ml) fresh lemon juice. Strain to remove seeds and pulp if desired.
- In a small saucepan, combine 3/4 cup (150 g) sugar with 1 cup (240 ml) water. Heat gently, stirring until sugar dissolves completely. Let cool to room temperature.
- In a mixing pitcher, combine the cooled simple syrup, lemon juice, 3 cups (710 ml) cold water, and 1 to 2 teaspoons rose water. Stir well.
- Place several raspberry ice cubes in each glass, fill with the rose water lemonade, and stir gently. Adjust sweetness or rose water to taste.
- Optional: Garnish with a sprig of fresh mint or a lemon wheel.
Notes
Taste lemonade before adding ice or water to ensure flavors are balanced. Cool simple syrup completely before mixing to preserve bright lemon and rose notes. Freeze raspberry ice cubes a day ahead for convenience. Adjust rose water quantity to avoid overpowering floral taste.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 70
- Sugar: 16
- Sodium: 5
- Carbohydrates: 18
- Fiber: 1
Keywords: rose water lemonade, raspberry ice, summer drink, refreshing beverage, floral lemonade, easy lemonade recipe