Pink Rose Lemonade
by Ellen Easton
Nothing says summer like pink lemonade. Use your own personal favorite pink lemonade mix or my standby base recipe from Pillsbury with an added tablespoon of Nielsen Massey Rose Water and edible roses.
Pink Rose Lemonade Recipe:
- ¾ -cup super fine sugar
- 3 cups of water
- 2/3- cup fresh or frozen lemon juice
- 1/3- cup cranberry juice cocktail, chilled
- 1 TBL. Rose Water
Garnish: Edible Roses
In a large glass or porcelain pitcher, combine all ingredients: stir to dissolve. Serve over ice cubes made from the same mixture. Serves: 4
Copyright Ellen Easton.
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.