Rosé Lemon Aid

Rosé Lemon Aid


  • 1 cup St. Regis Shiraz Rosé

  • 1/4 cup Sugar

  • 1/4 cup Lemon juice

  • 1 1/4 cup Water

  • 10g Edible rosebuds


  1. To make simple syrup, bring 1/4 cup of the water to a boil.
  2. Add sugar and stir to dissolve.
  3. Reduce heat and simmer for 5 minutes. Cool completely.
  4. Add the fresh lemon juice and the cup of the remaining water to the sugar mixture and stir to dissolve.
  5. Refrigerate until cold.
  6. In a large pitcher, mix the lemonade and the St. Regis Shiraz Rosé.
  7. Divide between two glasses.
  8. Garnish with edible rosebuds.