This rose lemonade recipe makes for a refreshing drink anytime of the year. Made with rose tea, lemon juice, simple syrup and beet juice for color–perfect for al fresco dining!
If you are looking for something to pair with this rose lemonade, then check out my BAT Sandwich recipe, next!
Rose Lemonade Recipe
Sure, lemonade is great, but take it a notch up by trying this rose lemonade recipe. Not only is it refreshing, but the addition of rose tea, which is a combination of rose and chamomile, makes for a refreshing beverage that is also soothing and calming.
I got the inspiration for this drink from a local eatery that my husband and I frequent: Amara Kitchen. Times when we want to get away for lunch and enjoy some amazing food, Amara is our go-to spot.
One of my favorite beverages they make is a rose palmer, which is like an Arnold palmer, but with rose tea. I decided to recreate this refreshing beverage and hope you will like it!
This rose lemonade is a perfect balance of sweet with a little bit of tang and soothing notes of rose. It is so good and I make two pitchers of this every week, especially during the warmer months.
Tools You Will Need
- Saucepan
- Pitcher
- Juicer – for juicing beets
Simple Syrup for Lemonade
Making great tasting lemonade means you need a balance of sweet, tart and, or course, water to balance everything out.
When adding the sugar, you may think to just pour sugar granules directly into the liquid mixture, but think again! Doing this will result in sugar sinking to the bottom of the pitcher and will take some time to dissolve.
The best way to make this rose lemonade is by first making a simple syrup. If you have not made simple syrup before, it is simply a ratio of water and sugar that is heated until the sugar dissolves, creating a sugary liquid.
The sweetness of simple syrup varies based on the water and sugar ratio. Some recipes call for a 1:1 ratio or equal parts water and sugar.
This rose lemonade recipe calls for a 1.5:1 ratio or 1½ parts sugar to 1 part water. The result is a sweeter and concentrated simple syrup. Keep in mind you have control of how sweet you want to make this rose lemonade and leftover simple syrup can be contained in a refrigerator safe container for up to 1 month.
Lemonade Simple Syrup Ratio
This recipe calls for 3½ tablespoons of simple syrup, but this measurement is based on my sweet preference. Feel free to sweeten this rose lemonade to your liking.
Also consider the variety and tartness of lemon will impact the taste of the lemonade, so more or less simple syrup may be necessary.
Ingredients to Make This Rose Lemonade
- Rose tea sachets – I like to use Tulsi Sweet Rose Tea due to its blend of chamomile and rose (see photo above). Not only is it a beautifully fragrant tea, but also lends a calming and soothing effect from the chamomile. 10 sachets are steeped in 4 cups of boiling hot water for 20 minutes, then cooled to room temperature before proceeding with the recipe.
- Lemon juice – ¾ cups of lemon juice is used.
- Simple syrup – 3½ tablespoons are used for this recipe, but feel free to sweeten to taste. The simple syrup recipe makes ~1 cup, which is plenty for leftovers, or multiple batches of this delicious rose tea.
- Beets – I use beets solely for adding a pinkish, rose hue. Don’t worry, this lemonade does not taste like beets at all. If you prefer, you can omit this, but I suggest you add it; it really adds to the rose lemonade feels.
How to Make Rose Lemonade
- Add 1½ cups sugar and 1 cup of water to a saucepan. Heat over medium heat until sugar dissolves. Remove saucepan from heat and allow to cool.
- Next, add 4 cups of boiling water to a heat proof pitcher and add 10 sachets of Tulsi Sweet Rose Tea. Steep for 20 minutes. Remove sachets, squeeze remaining water, then discard. Allow water to cool to room temperature.
- Juice one medium beet. Set juice aside. Then juice lemons until you get ¾ cup of lemon juice.
- Add simple syrup, lemon juice and beet juice to pitcher and stir. Adjust sweetness to preference. Refrigerate for 1 hour and serve over ice and mint for garnish.
Recipes that Go Well with Rose Lemonade
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Rose Lemonade Recipe
Ingredients
- 10 tea sachets Tulsi Sweet Rose tea
- 3½ tablespoons simple syrup, recipe below
- ¾ cup lemon juice, 4-6 lemons
- 3 teaspoons beet juice, 1 medium beet juiced
Simple Syrup
- 1 ½ cup cane sugar
- 1 cup water
Garnishment
- Mint, optional
Instructions
- Add sugar and water to a saucepan. Heat over medium heat until sugar dissolves. Remove saucepan from heat and allow to cool.
- Next, add 4 cups of boiling water to a heat proof pitcher and add 10 sachets of Tulsi Sweet Rose Tea. Steep for 20 minutes. Remove sachets, squeeze remaining water, then discard. Allow water to cool to room temperature.
- Juice one medium beet. Set juice aside. Then juice lemons until you get ¾ cup of lemon juice.
- Add simple syrup, lemon juice and beet juice to pitcher and stir. Adjust sweetness to preference. Refrigerate for 1 hour and serve over ice and mint for garnish.