Sparkling Rosewater Pearls in Lavender Lemonade

Allergens

None

Ingredients

• 1 cup tapioca pearls
• 2 cups water
• 2 tablespoons rosewater
• 4 cups lemonade
• 1 teaspoon edible lavender buds, plus more for garnish
• 2 tablespoons granulated sugar
• Ice cubes

Instructions

1. In a saucepan, combine tapioca pearls, water, and rosewater. Bring to a boil over medium heat, then reduce the heat to low and cook until the pearls are translucent and tender, about 20 minutes. Drain and rinse under cold water. Combine lemonade and lavender in a pitcher, stirring in sugar until dissolved. Divide the infused tapioca pearls among 4 glasses, filling each glass halfway. Top each glass with lavender lemonade and garnish with additional edible lavender buds.

Chef’s Insight

The delicate balance of sweet, floral, and tangy flavors makes this dessert drink a celebration of contrasts that tantalize the senses.

Notes

The edible lavender buds used in this recipe are culinary grade and food-safe.