I make my Rosewater Limeade recipe a little heavier on the limes than many homemade limeade recipes. This enables the lime flavor to hold strong against rapidly melting ice in the summer heat. The addition of rosewater in the recipe smooths out the rough edges of the puckery lime a bit, so it is still quite palatable from the first sip.
Where do I get rosewater?
I usually order my rosewater online, but is more readily available in markets, than you might expect. It is popular in Middle Eastern and Indian cuisine, as well as in European countries with strong Islamic influence. Thus the ethnic section is a great place to start, you may find Rosewater sold as Agua de Rosa, in the Spanish section. Rosewater can also be found in the beauty section, but be cautious in purchasing there, and check the label carefully to ensure it is food safe.
- 2 cups fresh lime juice approximately 8-10 limes, depending on size and efficiency of squeezing
- 1 1/2 cups sugar
- 3 tbs rosewater
- 8 cups water
- **optional** add rose petals* and sliced rind of 1-2 limes for visual interest in jug and glasses
- Squeeze the limes into a large measuring cup, until you have enough juice.
- Add sugar and rosewater.
- Combine with water in large jug or drink dispenser.
- Stir well. Top with lime slices and rose petals if you like and add some ice.
Do not use any old florist roses. They are likely to have a heavy dose of pesticide. If you grow roses in your garden and don't use pesticide, that is a perfect source. Organic roses are also available through some florists.