Homemade Rose Lemonade

5 from 2 votes

Homemade Rose Lemonade (Sharbat) is the perfect balance between sweet floral rose syrup and tart lemonade. It is a pink, elegant, zero-proof drink that is perfect for hot days, brunch, bridal, and baby showers.

Prep Time5

Total Time5

Course: All Day, Beverage

Cuisine: Middle Eastern

Diet:

Servings: 8-ounce drink

Calories: 139kcal

Author: Ruth Grindeland

Equipment

1 glass
1 spoon to stir

Ingredients

1 cup prepared lemonade
½ - 1 teaspoon rose syrup*
Ice

Optional Garnishes

Lemon slices
Edible rose petals
Fresh mint or rosemary sprigs

Instructions

Fill a glass with ice and pour the lemonade over the ice.
Add 1/2 teaspoon of rose syrup. Taste and add more rose syrup ½ teaspoon at a time.

Notes

When using rose syrup, start light. Then adjust the amount of syrup in small increments until you find the balance that works for you.
You can make your own rose syrup by adding rose water to simple syrup. To make simple syrup, gently heat ½ cup sugar and ½ cup water in a small saucepan until the sugar fully dissolves and the liquid turns clear. Remove from heat and let cool slightly, then stir in ½ to 1 teaspoon rose water, to taste
If you are using rose water instead of rose syrup, note that the flavor is stronger and can quickly overpower the lemonade. For this reason, I recommend starting with ⅛–¼ teaspoon per glass, and then adjust to your liking.
This drink is best when chilled for 15-30 minutes. I recommend chilling the base and then pouring over the ice when you're ready.
If you want a sparkling version, replace up to half of the lemonade with chilled club soda. You can adjust the ratio to your personal preference.

Nutrition