Fleur Pink Lemon Rickey

Inspired by the traditional Raspberry Lime Rickey, our version uses lemon instead of lime — it’s lightly perfumed, pleasantly tart, and a gorgeous color!

Juice of 1 lemon, seeds removed
2 tablespoons Fleur Spice Syrup (recipe below)
Plain seltzer

For Garnish:
Curl of lemon peel
Rose petals

Put the juice of 1 lemon into a 16- to 20-ounce glass. Add 2 tablespoons Fleur Spice Syrup. Fill glass about halfway with ice. Pour in plain seltzer to fill the glass, stirring as you pour. Taste to make sure that the sweet-tart ratio is to your liking.

 You might top the rickey with a couple of rose petals and a thin slice of lemon for a fancy presentation.


Fleur Spice Syrup for Drinks & Desserts:

1 cup organic cane sugar
1/2 cup water
2 tablespoons Fleur Spice
1 tablespoons rose water

Put the sugar, water, and Fleur Spice in a heavy, pot. Bring to a boil over medium high heat, stirring gently to dissolve sugar. Boil for 1 minute, remove pan from heat, stir in rose water. Let the syrup cool to room temp (steeping even over night is fine). Strain into a clean jar or bottle. 


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