Rose Petal Lemonade-Champagne

This is a most refreshing summer drink

 Ingredients:

  • 1 litre of water

  • 45-50g of honey

  • 2 dessertspoons of cider vinegar

·         7-8 Rose flowers (petals) – I like “rose rugosa” best – best flavour and colour.

·         1 organic or un-waxed lemon

 Method:

  1. Pour the water in a large jug or pot (ideally earthenware), add the honey and vinegar.

  2. Squeeze the juice from half a lemon, cut half a lemon in pieces and add both to the mixture.

  3. Then put the petals/flowers into the jug.

  4. Stir well. Cover and leave in a warm place for 24 hours.

  5. The lemonade is ready after 1 day. Just strain and serve ice cool.

Note: To make champagne, leave flowers to ferment in the liquid for another 2-3 days. Then strain and bottle in strong bottles. Leave for a minimum of 4 weeks. The taste even improves after a longer period of time; best before 1-2 years. You can mix the champagne with apple juice, mineral water or add orange juice ice cubes.

Tip: You can make also make the lemonade with 3-6 Meadowsweet flowers, 30 Dandelion flowers, 7 hawthorn flowers/flowering tops, 3 Elderflower heads or 20-30 red clover flowers.

Drinks, fermentingNeantog FarmDRINKS, Fermenting