Ingredients
-
125 g. raspberry, fresh or frozen
-
juice of 3 lemons
-
2 tbsp. Damascena rose petals
-
2-3 tbsp. raw honey
-
good water
Steps
|
1
|
Pour hot water over the rose petals and steep them for 10 minutes. |
|
2
|
Meanwhile, mash the raspberries with a spoon until you get a puree. If using frozen raspberries, let them thaw first and then mash them. |
|
3
|
Squeeze the juice from the lemons and pour it into a glass pitcher. Add the raspberry puree, rose tea, and clean water. |
|
4
|
Add raw honey and stir well until it dissolves. |
|
5
|
Serve raspberry rose lemonade over ice cubes and garnish with raspberries, slices of lemon, and rose petals. |
|
6
|
Enjoy immediately or keep in the refrigerator for up to 2 days. |
Click to comment