What’s Sweet, Tart, a little Floral, and Tastes Like a Summer Breeze?
10-Minute Maple Rosewater Lemonade!
I love lemonade in the summer. Super refreshing, with the perfect combo of sweet and tart on a hot day…what could be better? My only compaint is the amount of sugar. White, refined sugar.
Why Maple Sugar?
First things first, I decided to make my simple syrup with maple sugar (or maple syrup) instead of white cane sugar. Lower on the glycemic index and considered “low glycemic,” not to mention that it’s far less processed and in the “whole food” category, I prefer to use maple sugar or maple syrup over white cane sugar. Plus, I love the flavor.
To clarify, maple sugar is maple syrup in it’s crystalized form. It’s sometimes easier to use a dry sugar in recipes, so I like to have it on hand. I find it in Whole Foods and Trader Joe’s, but usually buy it online, where it’s typically less expensive.
The Rosewater Twist
Recipe Redux gave us our June challenge to incorporate flowers/floral flavors into our recips this month. Perfect! Rosewater should complement lemon beautifully.
I debated throwing in other flavors that I like with rosewater, orange, lime, cardamom, but I thought it best to keep it simple, especially with the addition of the maple flavor. I must say, I’m thrilled with the result. I am loving this recipe. Super easy and so yummy. I plan to have it on hand in the fridge all summer. Great for the family, great for drop-in guests, great for parties.
Maple Sugar/syrup will color the lemonade slightly (it almost looks like an Arnold Palmer).
If you really want that yellow color without using white sugar:
- Substitute light agave nectar for the same quantity maple sugar or syrup in the recipe
If you want to use organic white cane sugar for the maple sugar or syrup:
- Substitute 1 3/4 cup organic white sugar for the maple sugar/syrup in the recipe
If you are reeeeaallly pressed for time and can’t sqeeze all those lemons or don’t have a juicer to do the job, I recommend:
- Santa Cruz Organic Pure Lemon Juice (I use this in a pinch all the time. It’s fresh and delicious. Almost as good as fresh squeezed!)
If you want to make this an “adult drink”:
- Ad a splash of bourbon. It pairs great with the floral and citrus notes. It’s become my husband’s “come home cocktail.”
Lighten Up Summer with Refreshing Maple Rosewater Lemonade!
Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Wheat-free, Vegan, Soy-free, Nut-free
- 1⅓ cup maple sugar (or maple syrup)*
- 8 cups water (I use filtered)
- 1½ cups lemon juice
- 2 TBS rosewater
- In a small sauce pan combine the maple sugar (or syrup) and 1 cup of the water. Heat (on medium) until sugar is fully dissolved in the water.
- Let cool to room temperature then chill in the fridge.
- Squeeze lemons to get 1½ cups fresh lemon juice.
- Remove seeds, decide if you want pulp. (If you strain pulp out, you will likely need to squeeze more juice to get your 1½ cups.)
- In a large pitcher, pour together, the remaining 7 cups water, the lemon juice, your maple simple syrup, and the 2 TBS rosewater.
- Adjust the rosewater to your taste. I prefer a light floral taste, and this tasted balanced to me against the lemon.
- The maple sugar (or syrup) will make your lemonade a little darker. If you want to keep your lemonade light without using white sugar, you can substitute light agave nectar in the same amount for the maple sugar or syrup.
- If you want to use organic white cane sugar, substitute 1¾ cup white sugar for the 1⅓ cup maple sugar.