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Spring-is-in-the-air and this is reiterated by bee sightings growing more frequent, the temperature rising with each passing day and blossoms peeping out from tree branches everywhere. Spring’s debut is welcomed with smiles as the whiff of jasmine surprises inhabitants of the capital city. Turning your drink into a bouquet of colour and fragrance with edible flowers seems like the perfect way to celebrate. Don’t know where to start? We have put together three rosy-floral drinks recipes, perfectly easy to make and deliciously fragrant.

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Vodka rose and honey lemonade (serves 1)


  • 2 tbsp rosewater
  • 2 tbsp fresh lemon juice
  • 1 shot vodka (or omit to make a mocktail)
  • 2 tbsp honey
  • A few drops of pomegranate juice for colour (optional)
  • ¾ cup sparkling lemonade

Combine the rose water, fresh lemon juice, vodka, honey and pomegranate juice in a cocktail shaker and fill with ice. Shake until combined and then strain into a glass. Pour the sparking lemonade into the mixture and garnish with fresh roses.

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Rose and elderflower gin and tonic (serves 1)


  • Ice
  • 1 shot gin
  • Sprig of fresh tarragon
  • Pink food colouring
  • Fever-Tree Elderflower Tonic
  • Rose petals


In a cocktail shaker filled with ice, add the gin and the sprig of fresh tarragon with a hint of pink food colouring. Let the tarragon sit in the gin for a few minutes and then continue to shake well and strain into a cocktail glass. Top off the glass with the elderflower tonic and garnish with a rose petal and a sprig of tarragon.

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Iced Hibiscus and Rose Teetotaller (serves 8)


  • 3 teabags hibiscus Tea
  • 2 black tea teabags
  • 1L water
  • 100ml honey
  • 2 tbsp rosewater

Place the hibiscus tea and the black tea in a heatproof glass teapot or bottle. Boil the water and pour into the container. Let the tea steep for 15 minutes then remove the black teabags and add the honey, adjust the sweetness to your preference. Let the tea cool down completely and then add the rosewater. Chill the mixture in the fridge until it is cold. Strain the tea to remove all tealeaves, petals and teabags. Serve this over lots of ice or diluted with soda water. Add slices of lemon or grapefruit or dried rose petals to garnish.


Garnish with edible flowers:

Scented geranium
Zucchini blossoms


Words and images: Rita-Mari Ludike

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