Is there anything sweeter than fresh squeezed lemonade once the Spring sunshine starts up? Well, yes, I think there is actually: there’s floral lemonade!
This may be both the most simple and most delicious thing I have ever made. I’ve been known to covet anything that tastes even remotely like flowers, and this petal-packed lemonade certainly fits the bill. Though some of the ingredients can be hard to find (rose water and violet syrup can be found at The Spice Trader or BYOB if you live in Toronto), the juice is most definitely worth the squeeze (no pun intended!)
I’ve been really anxious for spring flowers and sunshine lately (the urge to move to California grows stronger with each passing day), but sitting by the window with a glass of this petal-packed lemonade was almost enough to ward off my Spring daydreams, at least for a few hours. You can always add a bit of gin or vodka too if you’re craving a slightly stronger pick me up!
– 2 lemons
– 1/2 cup cane sugar
– 1/2 cup filtered water (plus more to fill the juice jug)
– 1 tbsp violet syrup
– 1 tsp rose water
– 1 tsp grenadine
– Candied violets (optional, for garnish)
Melt the cane sugar into the filtered water on the stove until it is all dissolved, then set it aside to cool. Juice the lemons (by hand or with a juicer) into your juice jug, careful to strain out any seeds, and then add the 3 syrups. I like things super sweet, but if you don’t, add the violet syrup, rose water and grenadine to taste. Add the water and sugar mixture once it’s cooled, and then add filtered water (or sparkling water) until the jug is full.
Mix everything up a bit with a wooden spoon or stir stick, and serve! I added a candied violet to each glass I poured and the purple candy melted away to give the drink an incredible ombre effect! I highly recommend this special touch if you can get your hands on candied violets (I got mine in France at Ladurée and I am very careful about when I use them because I’m so scared to run out!)
Photography by Brianne Burnell