Pinky Rose Lemonade Recipe

Make simple syrup

Combine 3 cups water and 3 tbs granulated sugar in a small saucepan. Heat gently over medium heat, stirring until sugar fully dissolves. Remove from heat and let cool 10 minutes.

Prepare lemon juice

While the syrup cools, juice fresh lemons to yield 1 cup of juice. Strain seeds and excessive pulp through a fine sieve into a measuring cup.

In a large pitcher, combine the cooled simple syrup, 1 cup fresh lemon juice and 2 cups cold water. Stir thoroughly to combine. Add 2 cups ice cubes to chill the mixture further.

Brew hibiscus tea by steeping 1 hibiscus tea bag (or 1 tbs dried hibiscus) in 1 cup just-off-boil water for 5–7 minutes until deep magenta. Strain and cool to room temperature (or refrigerate briefly).

Add 3 tsp rose syrup to the pitcher and pour in 1 cup cooled hibiscus tea. Stir gently to distribute color and flavor. Taste and add 1 tsp rose water, stirring once more. If you prefer a deeper pink/red, add up to 1 tbs grenadine or an extra teaspoon rose syrup, adjusting sweetness to taste.

To serve, fill glasses with additional ice if desired. Pour the pinky rose lemonade into glasses. Garnish each glass with a lemon slice, a sprig of mint and a few edible rose petals. Stir lightly before drinking.

Serve immediately. Refrigerate any leftover lemonade in a covered pitcher for up to 48 hours; stir before serving as separation may occur.