Rosehip lemonade recipe from Beatriz from Craft Club. The lemonade will be slightly alcoholic, somewhere between a kombucha and a light beer.
Ingredients
- 2L un-chlorinated water (you can make un-chlorinated water by boiling tap water)
- 3 cups beach roses (rosa rugosa) or 1 1/2 cups beach rose + 1 1/2 cups elderflower (remove stems they can be poisonous) or other edible flowers
- 1/2 cup (local) raw honey or 1/3 cup sugar + 4 Tbsp honey
- 1/2 lemon sliced (and slightly juiced) lemon
Equipment
Sterilise all equipment and utensils
- 2x 1L bottles or 4x 500ml bottles sterilise all equipment and utensils
- 2L fermentation container (mason jar, fermentation bucket, etc)
- 1 tablespoon
- 1 wooden spoon
- 1 measuring cup
- Thin cloth (cheese cloth, tea towel, etc.)
Instructions
- Remove the stem and leaves from the flowers.
- Add the warm but not boiling water to the flowers and lemon slices, covering with a lid or plate to prevent the oils of the infusion from evaporating.
- After a while, stir in the honey and sugar.
- Cover the container with a thin cloth to allow airflow while keeping bugs out.
- Stir everyday with a clean spoon. Keep the mixture in a dry place away from sunlight.
- After 3-5 days the mixture should start to fizz. Strain the liquid into pressure-safe bottles using the cheese cloth. Leave (more or less) 5 cm empty from the liquid to the cork. Keep the bottles in a dry place away from sunlight. Burp the bottles every day to prevent explosions, or twice a day if necessary.
- After 2 days, or when the bottle makes a pop with a large foam on top and sediments have deposited on the bottom, it’s ready to store in the fridge.