Ingredients
- 240 ml fresh lemon juice
- 120 ml Québec maple syrup
- 1.1 L cold water
- 15 ml rosewater
- ice
- edible rose petals, optional
Method
- Stir the lemon juice and maple syrup until the syrup is fully dispersed.
- Add the water and rosewater, then mix gently.
- Chill for 30 minutes so the floral flavor mellows.
- Serve over ice with rose petals if desired.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; reduce the usual water by about 120 ml and add rosewater only after sweetening.
Why Quebec maple syrup: Maple's mild caramel character gives rose and lemon a more rounded finish than plain sugar. The floral profile stays delicate when the syrup is used moderately.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →