The pink wild rose petal lemonade is a super tasty and very decorative summer lemonade. It does not require a lot of time to make, and it is also very easy to identify wild roses. Wild rose petals can be foraged in June and July (depending on your area) and have an aromatic scent. Wild roses are also known as beach roses since you will often find them growing close to the coastline. The Latin name of this wild rose is called “Rosa Rugosa” and is a very invasive bush in Northern Europe, where I live. Therefore, it is perfect that the invasive rose bush also has an amazing taste and can be used for multiple purposes.
Let me know what you think about this pink wild rose petal lemonade, and if you are interested in following my wild food adventure, check out my social media by clicking the icons below:
Pink Wild Rose Petal Lemonade
- 1 ½ cups (3 deciliters) fresh wild rose petals , densely packed
- 4 ¼ cups (1 liter) water
- 2 ½ cups (500 grams) sugar
- Juice from 1 squeezed lemon
- Pick the wild rose petals from a non-polluted area.
- Inspect each petal for bugs and dirt and do not rinse or soak the petals in water.
- In a saucepan, heat up water, sugar, and lemon juice. Bring to a boil, and stir to dissolve the sugar.
- Remove the saucepan from the stove and add the rose petals. Let it cool before covering with a lid and transferring the saucepan to the fridge.
- Let the rose lemonade infuse for four days and stir once a day.
- Pour the rose lemonade into a sterilized bottle.
- Serve the lemonade with lemon slices and ice cubes and dilute with water (to your taste).