Lemon Rose Sparkler // Homegrown Provisions

Lemon Rose Sparkler

  • Author: Shannon
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes + chilling time
  • Yield: 3-4 1x



Lemon Rose Sparkler

  • 12 fresh rose geranium ‘Attar of Roses’ leaves, medium-sized; gently washed of any debris and patted dry
  • 1 cup water
  • 1/2 cup freshly squeezed lemon juice
  • sweetener of your choice to taste
  • sparkling water

For Serving

  • Ice cubes, lemon slices and rose geranium leaves/flowers for garnish.


  1. Place the rose geranium leaves in a large glass canning jar or a medium-sized saucepan. Set aside.
  2. Bring the water to a low boil in a separate saucepan or tea kettle.
  3. Remove the pan/kettle from the heat and allow the water to cool at room temperature for 1-2 minutes. 
  4. Pour the water over the rose geranium leaves and cover your vessel with either a lid or a clean kitchen towel. Allow the leaves to steep (creating a tea of sorts) in the hot water for 15 minutes.
  5. While the geranium “tea” is still warm, add the lemon juice to the jar or pitcher and sweeten with your favorite sweetener to your liking (e.g.: start with 2-3 tbsp of agave nectar, maple syrup, organic cane sugar or several drops of liquid stevia and work your way up as desired, etc.). Stir well to dissolve any sweetener. For a stronger infusion, allow the leaves to steep in the concentrate for another 15 minutes.*
  6. Then pour the rose geranium infusion through a fine mesh sieve or strainer into a clean large glass canning jar or pitcher. Discard the leaves. Chill the lemon rose concentrate in the refrigerator until cold. Give the concentrate a gentle stir before using.
  7.  Add ice to your glasses. Then add a generous pour of sparkling water to each glass (approximately 8-9 oz.). Top with rose lemon concentrate to taste (approximately 3-4 oz). Stir gently, garnish as desired and enjoy!


  • *Rose geraniums may differ in scent-strength from plant to plant. For this reason, infusion times may vary.
  • Other fresh scented geraniums (such as lemon, apple or mint) should work beautifully as a substitution in this recipe; avoid pungent or pine-scented geraniums. 
  • Any leftover concentrate should keep well covered in the refrigerator for 1-2 weeks.