A refreshing drink combining sweet raspberries and floral rosewater, perfect for sunny days.
Ingredients
Scale:
1 cup fresh raspberries (plus extra for garnish)
1 cup freshly squeezed lemon juice (about 4-6 lemons)
4 cups cold water
1 cup granulated sugar (or to taste)
1 tablespoon rosewater
Fresh mint leaves (optional)
Additional lemon slices (for presentation)
Instructions
In a medium saucepan, combine the raspberries and sugar. Use a fork or potato masher to gently crush the raspberries, releasing their juices. Let the mixture sit for about 10 minutes to macerate.
Add 1 cup of water to the raspberry mixture and bring it to a gentle boil over medium heat. Stir until the sugar is completely dissolved. Remove from heat and let it cool for a few minutes.
Once cooled, strain the raspberry mixture through a fine mesh sieve into a large pitcher, discarding the solids.
Add the freshly squeezed lemon juice and the remaining 3 cups of cold water to the pitcher. Stir well to combine.
Mix in the rosewater. Start with 1 tablespoon, taste, and adjust according to your preference.
Chill the Raspberry Rose Lemonade in the refrigerator for at least 30 minutes before serving.
When ready to serve, fill glasses with ice and pour the Raspberry Rose Lemonade over the ice. Garnish with fresh raspberries, mint leaves, and lemon slices.
