Iced Rosehip Strawberry Lemonade
Cold-brewed rosehip mixed with muddled fresh strawberries, lemon juice, and honey syrup—a vibrant pink summer drink that tastes like a rosy strawberry shortcake in a glass.
Rosehip's tart, slightly floral profile is a natural match for fresh strawberries. The cold-brewed tea gives you a base that's bright but not aggressive, and muddled strawberries layer in real fruit sweetness without needing extra sugar.
Cold brewing rosehip pulls out a stunning amber-red color and softens the sharper acidity you get from a hot infusion. Crush the dried hips before brewing to expose more surface area—an overnight steep gives you maximum extraction with minimum effort.
Strawberries should be muddled in the bottom of the pitcher with the honey syrup before adding the tea. This breaks down the fruit just enough to release juice and aromatics, turning the lemonade itself faintly pink and giving every sip a hint of berry.
Serve in tall glasses over plenty of ice, topped with a lemon wheel and a whole strawberry on the rim. It's the iced drink for warm afternoons, picnics, and brunches—pretty enough to photograph, refreshing enough to drink three of.
Ingredients
- 3 tbsp dried rosehips, lightly crushed
- 3 cups cold water
- 8 fresh strawberries, hulled (plus extra for garnish)
- Juice of 2 large lemons
- 3 tbsp honey dissolved in 2 tbsp warm water
- Lemon wheels for garnish
- Fresh mint sprigs
- Ice cubes
How to make it
- 1Cold-brew: place crushed rosehips in cold water and refrigerate 12 hours.
- 2Strain through a fine sieve, pressing gently to extract all the liquid.
- 3In a pitcher, muddle the strawberries with the honey syrup until juicy and broken down.
- 4Add the strained rosehip tea and fresh lemon juice. Stir well.
- 5Fill tall glasses with ice. Pour the lemonade over and garnish with lemon wheels, fresh strawberries, and mint sprigs.
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