Friday, July 27, 2012

Rosewater Lemonade

Hello folks, let me introduce you to my favorite new summertime drink! It doesn't look like much, I know, but it's delicious and refreshing. I've been trying all sorts of different kinds of lemonades this summer, from the traditional strawberry, to wilder flavors like watermelon, or lavender, and Rosewater kicks all other lemonades out of the water. It lends a slightly floral flavor that cuts down on the tartness without making it too sweet.

What you will need.
  • 6-7 Lemons, juiced (about 1 1/2 cups)
  • 1 cup granulated sugar (Organic/Ram is just fine too)
  • 5 1/3 cups Water
  • 3 tsp Rosewater
1. Combine water and sugar in a saucepan and heat over medium, stirring until sugar is completely dissolved. Perhaps you could sing to yourself as you wait.

2. While sugar is dissolving juice lemons in whatever way appeals most to you. I used a manual juicer, but if your way is to smack your head against a bag of lemons that's your prerogative. DO NOT, and I can't stress this enough, use lemon juice from a store bought squeeze bottle. There IS a flavor difference.

3. When sugar is dissolved remove from heat and let cool for about 1 hour. Once cool, mix sugar water and lemon juice together in a pitcher (or whatever large liquid container you wish to drink from). Stir.

4. Add rosewater. I suggest 3 tablespoons, but it all depends on how "rosey" you want you're lemonade to be. I usually add more because I like the flavor that way. It can also depend on how good your rosewater is since some are stronger then others. So start small and build up with your rosewater until it's the flavor you're looking for.

5. Chill and enjoy.

1 comment: