Mango Rose Lemonade

By Executive Chef Rishi Manucha

  • Add sugar, water and mango to a small saucepan over medium heat
  • When the syrup comes to a boil, add the rose petals and stir, simmer for 8 minutes. Cool until room temperature
  • Stir in lemon juice and strain to remove the mango and rose petals
  • To make each drink, add 1/4 cup of the mango rose lemon syrup and 1/2 cup of water to an ice-filled glass
  • Feel free to play with the syrup to water ratio so that you can have the sweetness/flavour to your likeness!



  • Sugar - ½ cup
  • Water - ½ cup
  • Mango - 1 cup
  • Dried Rose Petals - 1 ½ tbsp
  • Lemon juice - ½ cup