Need that glass of ice cold something, but don’t know what? Try this elegant twist to a summer fave, lemonade with rosewater.
Lately I’ve been experimenting with different techniques for sweetening lemonade, plain white sugar is so passé.
So, first I tried roasting the lemons to bring out their natural sweetness as suggested here, but the flavour was not for me. There was something unpleasant on the finish, it tasted a little burnt, and not in a good way. After a few more failed experiments, I tried a honey sweetened lemonade and found myself a winner. To complement the floral notes in the honey I’m adding just a splash of rosewater. It’s subtle but I think I think it brings a lot to the party.
For maximum yield, microwave each lemon for about 30 seconds and roll it on the countertop pressing down with the palm of your hand before squeezing. Use your hands, a lemon reamer, or the gadget of your choice to juice the lemons. Pick out any seeds and discard them. You can also strain the pulp if you’d prefer, I don’t bother.
For a little extra pizazz, add a few fresh herbs or edible flowers next time you fill the ice cube tray. There are zillions of Johnny Jump Ups growing in my garden and I’m a food stylist with limited self-control, so there are lots of cheerful purple blooms floating in my cocktails these days. It’s the little things.Print
Beth is professional food stylist and photographer based in beautiful Halifax, Nova Scotia. Obsessed with all things Italian, Beth illustrates her travel and culinary adventures on her blog with mouthwatering images and delicious recipes.