It’s a pandemic summer. Anyway, let’s drink lemonade. It’s June in SD. Maybe you’re at home making lemonade. We love lemons ‘cause they’re pulpy yellow gems with an aromatic yellow peel. There are infinite uses for lemons. Sailors used to use them to remedy scurvy as they’re a good source of vitamin C. At the shop, our baristas have been mixing lemonade with rose or lavender or lime and Pellegrino, testing the sparkling waters of a summer lemonade series.
Sparkling Rose Lemonade Recipe
Combine 1oz of sweetened rose syrup (we use Monin) with 2oz cold-pressed rosewater* and add ice. Carefully pour 4 oz Pellegrino and 5 oz of lemonade and garnish with thinly sliced lemons and dried rosebuds. Serve in a chilled jar.
*We brew rosewater in a french press using a ratio of approximately 35g dried rosehips, rosebuds/12oz water. For best results use cold, filtered water. Brew for 8-12 hours in the fridge. When the brew process has finished, first stir rosewater with a wooden spoon, then gently plunge the top knob south in a slow, steady motion, being careful not to pack the roships/buds too tightly.
