Skip to main content

Rose Mint Lemonade Beela Bakes


Bellevue Hotties

This Beela Bakes Rose Mint Lemonade is very refreshing. It has the floral notes of rose water, the sour tang of lemon, and just the right amount of mint. Its a fun take on regular lemonade thats great for any event or sunny day.

Ingredients:
  • 4 cups water
  • 1 cup freshly squeezed lemon juice
  • 1/2 cup rose water
  • 1/2 cup sugar
  • 1/4 cup fresh mint leaves
  • Ice cubes
  • Rose petals for garnish
  • Mint sprigs for garnish

Instructions:

Over medium heat, mix water and sugar in a saucepan

To make a simple syrup, stir the ingredients together until the sugar is gone

Take it off the heat and let it cool down

Put rose water, lemon juice, and simple syrup in a pitcher

Combine well

To get the flavors out, add fresh mint leaves to the pitcher and muddle them gently

Put ice cubes in the glasses and then pour the lemonade mix over the ice

Before you serve, decorate with mint sprigs and rose petals


Comments

Post a Comment

Popular posts from this blog

Spicy Garlic-Sesame Green Beans

These spicy garlic-sesame green beans are sauteed in an Asian-inspired homemade sauce for a flavorful, quick, and easy side dish.
Post a Comment
Read more

Risotto alla Pavese

Creamy risotto alla pavese is made with fresh cranberry beans from the Lombardy region of Italy. With traditional flavors from the region, this risotto is bursting with flavor.
Post a Comment
Read more

Autumn Harvest Slow Cooker Soup

This Autumn Harvest Slow Cooker Soup is packed with seasonal vegetables and hearty lentils, making it the perfect comforting meal for fall. The slow cooker does all the work, allowing the flavors to meld together beautifully. Ingredients: 1 lb butternut squash, peeled and diced 2 carrots, chopped 2 stalks celery, diced 1 onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 1 cup dried lentils 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste 2 cups chopped kale 1/2 cup heavy cream optional Instructions: In a slow cooker, put cabbage, carrots, celery, onion, garlic, lentils, vegetable broth, thyme, rosemary, salt, and pepper Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the lentils and vegetables are soft Add the chopped kale and cook for another 30 minutes Add heavy cream if you want before serving Check the seaso...
Post a Comment
Read more