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Stu’s Rose & Raspberry Pink Lemonade 

Flowers… but make them fizzy! We like to sneak flowers into everything – and during the warmer summer months that includes delicious drinks, naturally. 

Nothing says summer quite like pink lemonade (we’ve even named one of our recent arrangements after the iconic summer bev). But how about adding a floral twist to this most refreshing favourite? 

Here’s resident forager Stu’s recipe for Pink Lemonade with rose ice cubes. He gathers his rose petals from the garden (or further afield) and freezes them in ice cubes. You can also add a few drops of rosewater to the drink itself to maximise the flowery hit. (Stu says: other edible flowers such as borage, calendula and pansies also work well!)

So, here’s how to make Stu’s Rose & Raspberry Pink Lemonade 

For the lemonade:
200g fresh raspberries
100g caster sugar
1 tbsp honey
Juice of 4 lemons
200ml cold water
A few drops of rosewater to taste (it’s flowerful stuff, don’t overdo it!)
Sparkling water, to serve

For the ice cubes:
Rose petals
Cold water

Essential equipment:
Large ice cube tray

1 ) Add a rose petals to an ice cube tray and fill with cold water (almost to the top, but not quite). Transfer the tray to a freezer. 


2) Check the ice cubes after an hour or so. Give them a gentle push with the back of a spoon (as they may well have floated to the surface of the tray). Freeze until the ice cubes are solid.

3) Add the raspberries, sugar, honey, lemon juice, rosewater and 200ml cold water to a food processor and blitz until smooth.

4) Pass the liquid through a sieve to remove any fruity lumps and raspberry seeds.

5) Take your ice cubes from the freezer and gently pop them out. Then, serve your lemonade poured over ice cubes – either in a jug or straight into a highball glass. Ta dah! 


There you have it – a very easy (and very squeezy) summer sip. Give it a go and let us know! 

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