- 2 cups water
- ½ cup dried pink rosebuds or petals*
- 1 pound fresh strawberries, washed and hulled
- ½ grapefruit
In a small saucepan, bring water to a boil; add rosebuds and remove from the heat. Let steep for 1 hour then strain through a fine sieve. Discard the rosebuds and chill the liquid, covered, for up to 1 week.
Push strawberries through juicer and in to a serving pitcher. Add rose water to taste. Serve immediately with a squirt of grapefruit juice to taste.
*We found fragrant, organic rose petals and rosebuds at the Clintonville Community Market.
For a cocktail…
In a mixing tin or large glass filled with ice, combine 1½ cups juice, ¾ cup Watershed Gin, and ⅛–¼ cup lemon simple syrup (see our recipe for Turmeric Lemongrass Lemonade above). Stir well to integrate and chill ingredients. Strain into a coupe or martini glass, and garnish with a rose petal, grapefruit twist, or fresh strawberry.
Makes 2 servings