118 PUNCHMAGAZINE.COM A little twist on well-known rose water. Adding a splash to lemonade brightens the color and enhances the flavor. If picking roses from the garden, gather them in the early morning when they’re most fragrant. INGREDIENTS ¼ cup dried rose petals (or ¾ cup fresh rose petals) 1½ cups water 4 green cardamom pods, lightly crushed with the back of a spoon 1 pitcher of lemonade Lemon blossoms to garnish + In a small saucepan, combine the rose petals, crushed cardamom pods and water. + Cover and bring the water to a boil, then reduce temperature to low. Simmer with the lid on for about 10 minutes or until the petals have faded. + Turn the heat off and let it cool completely with the lid on. + Strain through a fine mesh sieve into a glass jar. Add to lemonade and garnish with lemon blossoms. Store jar in the refrigerator for up to two weeks. Rose + Cardamom Lemonade
RkJQdWJsaXNoZXIy MTcxMjMwNg==