Recipe Kane Pollard | Styling Natalie Homan | Photography Brendan Homan

Native rosella pink lemonade with Green Ant Gin
serves 4 cups or 5 pots

175g sugar
250ml water
10 rosella flowers
½ tsp salt
100ml lemon juice (keep the juiced lemon halves)
soda water, to top up

In a pot, bring sugar, water and rosella flowers up to a simmer, stirring to dissolve the sugar.

Remove from heat, add lemon juice, juiced lemon halves and salt and stir to combine. Chill the mix down in the fridge.

Strain the rosella syrup and store in the fridge until use. Add 60ml of the syrup to a tall glass with ice, top up with soda water to make lemonade.

Add 30ml of Green Ant Gin to create a cocktail.

 

This article first appeared in the June 2024 issue of SALIFE magazine.