A refreshing and aromatic rose lemonade syrup perfect for summer days.
Combine the sugar and water in a saucepan and heat over medium heat, stirring until the sugar dissolves.
Ensure the sugar is fully dissolved before proceeding to avoid crystallization.
Bring the mixture to a gentle boil and add the freshly squeezed lemon juice.
Use a fine mesh strainer to remove any seeds from the lemon juice.
Allow the mixture to boil gently for 10 minutes without stirring, skimming off any foam that forms.
Skimming the foam ensures a clear syrup.
Add the rose water and a few drops of pink food coloring, then boil for an additional 3 minutes.
Adjust the amount of food coloring to achieve your desired shade.
Remove from heat and let the syrup cool completely before transferring it to a clean bottle.
Ensure the bottle is sterilized to prolong the syrup's shelf life.
To serve, mix 2-3 tablespoons of syrup with a glass of cold water and ice, adjusting to taste.
Garnish with a slice of lemon or a sprig of mint for a decorative touch.
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