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Pink Lemonade Cocktail

There are some things that are simply perfect for a particular time and place. This is one such example, designed especially for late summers in your backyard. Shelley Boyle of Rosewater and Thyme created a cocktail that is both refreshing, pretty and simple to throw together. Before developing irresistible cocktails and other wonderful recipes, Boyle worked in the biotechnology field for 12 years. She eventually traded in her hat to work for restaurants as a chocolatier, and a small business owner of a catering company and a vegan cookie company, Just Real Ingredients. This particular recipe appealed to us for its vibrant color and little-bit-unusual ingredient list. If you can't find beet juice at your local market, substitute grape, cranberry or pomegranate juice. Limoncello can be purchased at a well-stocked liquor store.


Rosewater Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 teaspoons rosewater


  • 1 shot limoncello
  • 1/4 cup fresh lemon juice
  • 1/2 to 3/4 cup soda water
  • 2 tablespoons fresh beet juice mixed with 1 tablespoon rosewater simple syrup
  • Twist of fresh thyme


1. To make the simple syrup, add sugar and water in a saucepan over medium high heat. Bring to slight simmer and ensure all sugar is well dissolved.

2. Let cool to room temperature. Add rosewater. Store in airtight container in the refrigerator.

3. To make the cocktail, start with a glass filled with ice. Add the cocktail ingredients. Crush a small sprig of thyme to release the flavors. Garnish cocktail with it. Gently stir before drinking.

Makes 1 cocktail


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