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Rose elderflower lemonade.

Maman’s Rose & Elderflower Lemonade

  • Author: Elisa Marshall
  • Yield: 6 drinks 1x


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.


Units Scale
  • 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)


  1. 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.
  2. 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.
  3. Serve in a tall glass and, if desired, garnish with miniature rosebuds.
  4. Store lemonade refrigerated in an airtight container for up to 2 days; wait to add ice and garnishes until ready to serve.


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.