As of this publishing, I’ve been convinced: elderflower lemonade is the new water. Kidding… I’m still prioritizing my however-many-glasses-a-day minimum, but I’d consider Elisa Marshall’s rose & elderflower lemonade just as essential. To my well-being, my happiness, and my tastebuds’ content.
With sober curiosity on the rise and more of us limiting our alcohol consumption (or doing away with it completely), mocktails are enjoying their time in the spotlight. But, when it comes to mocktails, my major qualm is this: in an attempt to mimic the flavor of their alcohol-based counterparts, they end up tasting simply like an inferior substitute. I’m not interested in drinking something pretending to be what it’s not. That’s why I’m grateful for zero-proof sippers based off nothing beyond the unique flavors they aim to create. And when it comes to this rose & elderflower lemonade, it’s obvious: it has character on its side.
Maman’s Rose & Elderflower Lemonade
Elisa served this lemonade at an intimate gathering in her NYC loft last month, pairing the slightly effervescent bevvy with fresh and innovative dishes. And while Elisa’s known for her creative approach, the whimsy of the evening’s meal was grounded by a clear knowledge of complementing flavors. This sweet/sour drink was the perfect palate cleanser between every course, keeping guests hydrated and delighted throughout the meal.
But beyond the drink alone, this recipe also features an aesthetic spin: rose ice cubes. This simple DIY adds visual dimension while also infusing your beverage with even more delicately floral rose flavor. Personally, I’m investing in more ice cube trays so I can prep these in abundance. Because when it comes to romanticizing your life, even the smallest rituals count.
Maman’s Rose & Elderflower Lemonade
- Yield: 6 drinks 1x
Description
Refreshing and just sweet enough, this sophisticated spin on the classic lemonade adds nuance with floral elderflower syrup and rose water. It’s the perfect non-alcoholic addition to any gathering.
Ingredients
- 1 1/2 cups (300 grams) sugar
- 1 1/2 cups (360 ml) strained fresh lemon juice (from 9 to 11 lemons), plus 1 lemon, thinly sliced, for garnish
- 1/4 cup (60 ml) elderflower syrup or elderflower liqueur
- 1 1/2 teaspoons rose water
- Ice
- Miniature edible rosebuds, for garnish (optional)
Instructions
- In a small saucepan, combine the sugar and 1 cup (240 ml) water and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and let the sugar syrup cool to room temperature.
- In a tall glass pitcher, stir together the sugar syrup, lemon juice, elderflower syrup, and rose water. Add 7 cups (1.7 liters) water and stir to combine. Add a generous amount of ice and the lemon rounds.
- Serve in a tall glass and, if desired, garnish with miniature rosebuds.
- Store lemonade refrigerated in an airtight container for up to 2 days; wait to add ice and garnishes until ready to serve.
Notes
To make rose ice cubes, fill an ice cube tray halfway with distilled water and freeze until completely frozen, about 2 hours. Add a washed edible mini spray rose or other small edible rose to each ice cube cavity, fill to the top with distilled water, and freeze again until completely frozen, about 2 hours. The distilled water ensures the cubes will be clear, not cloudy, while the two-step freezing process keeps the roses in the middle. You can make floral ice cubes with any edible flower, including pansies, hibiscus, blue cornflowers, or lavender.
Reprinted with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright ©2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House
