Since delving into Persian and Middle Eastern cooking, I’ve come to understand rose as an ingredient for more than just soap. In just small doses, rosewater is a luscious addition to a variety of drinks, smoothies and desserts, and feels just right for summer.
This recipe was inspired by the Rosewater Lemonade at Ziatün, a Palestinian-Arabic-Middle Eastern restaurant in Beacon, NY. The owner, Kamel Jamal, is the brains behind some of the best eateries in the Hudson Valley, including Angelina’s, Beacon Bread Company and Tito Santana Taqueria, and his latest venue is serving up smoky baba ghanouj and fragrant chicken shawarma. The lemonade is made with rosewater or rose syrup (which has added sugar), and the ratio of ingredients can be adjusted depending on personal taste.
For the simple syrup:
½ - 1 cup of white sugar
1 cup of water
For the lemonade:
6 - 7 lemons, squeezed, with juice strained
4 - 5 cups of water
½ cup of rosewater or rose syrup
Make the simple syrup: heat the sugar with the water in a small saucepan until the sugar is completely dissolved. Let it cool and store in the refrigerator.
- Mix with the lemon juice and water, and adjust rose flavoring to your preference.