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Fresh-Squeezed Strawberry Lemonade with Rosewater and Edible Flowers

Elizabeth Ulrich


  • 2 cups freshly squeezed lemon juice about 12 large lemons 
  • 2 pounds fresh strawberries hulled
  • 1 teaspoon rosewater
  • 1 cup honey 
  • 1 1/2 cups water 
  • 1 liter sparkling water
  • Organic edible flowers for garnish 
  • Fresh mint leaves for garnish 


  • Using firm pressure, roll lemons on countertop with hands before slicing to ensure you get the most juice out of them. 
  • Slice lemons in half and juice over a bowl, using a fine mesh strainer to remove seeds and pulp. Set aside.
  • Hull strawberries and puree using a blender or food processor. Add a few teaspoons of water as needed to ensure that a smooth, pourable puree forms. Set aside.
  • In a small sauce pan over medium heat, combine 1 1/2 cups water with 1 cup of honey, stirring until honey dissolves. Do not boil — just heat enough to melt honey.
  • Combine lemon juice, strawberries and sparkling water in pitcher. Add the honey mixture and rosewater. Stir to combine ingredients. Refrigerate.
  • Pour chilled lemonade into punch bowl and garnish with flowers and fresh mint leaves. Use ladle to serve drinks over ice.
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