Jump to Recipe

For my birthday last year, I took a trip to LA with two goals in mind: 1) go to a Maggie Rogers concert (it was the most incredible concert of my life, which only intensified my obsession with her), and 2) eat all the amazing food I could get my hands on.

I’m happy to report that both of those goals were met with flying colors. 

On our second day there, Alex and I decided to spend the morning walking around Santa Monica. It was gorgeous but SO HOT outside. When lunchtime rolled around, I was sweating like crazy and dying for something cold to drink, so we decided to pop into a cafe Al recommended called Flower Child. 

And oh, my, god… This place was heaven.

The menu was made up of fresh, healthy, local, ingredients and the interior design was beyond my wildest Pinterest dreams. I’m talking flowers and bright colors and mason jars everywhere. 

Here’s a picture of me fangirling over the bathroom wallpaper, for reference: 

I decided to order Flower Child’s Rose Lemonade (typical me with the florals), never having tried rose lemonade before.

Now, maybe it was how sweaty and thirsty I was, maybe it was how beautiful the cafe was, or maybe this lemonade really was THAT good—but I almost cried. It was the most perfect, refreshing combination of sweet, tart, and floral. Probably one of the best drinks I’ve ever had.

Ever since my Flower Child experience, I’ve been dying to recreate my own version of rose lemonade at home, and I think I finally got it. *** Cue the Kristen Wiig lemonade scene from Bridesmaids ***

This pink lemonade is made with dried organic rose petals and Meyer lemons, which are a cross between a lemon and a mandarin orange (so they’re a bit sweeter than regular lemons). The fresh Meyer lemon juice and delicate rose flavor are a match made in heaven, and the color is stunning. This would be perfect for a summer picnic, a brunch, or even your best friend’s bridal shower. :)

Rose and Meyer Pink Lemonade

Ingredients:

For the rose syrup:

• 2 tablespoons dried rose petals (organic and food grade)

• 3/4 cup of organic cane sugar 

• 1 cup of water

Other ingredients: 

• 1 cup of Meyer lemon juice (juice from about 4-6 lemons)

• 4 cups of cold water 

• Ice

• Rose petals (fresh or dried)

To make:

1. To make the rose syrup, combine the sugar, water, and dried rose petals in a medium saucepan. 

2. Bring to a simmer over medium heat, then turn the heat on low and simmer for 10 minutes. Turn off the heat and let cool completely, then strain out the solids from the rose syrup with a mesh sieve.

3. In the meantime, juice the Meyer lemons. 

4. In a pitcher, combine the lemon juice, rose syrup, and cold water. Stir well to combine, then refrigerate for 2 hours. 

5. Serve over ice and garnish with rose petals. Enjoy!

Note: Lemon juice doesn’t stay very fresh overnight, so I highly recommend drinking this the same day you make it.