1 cup freshly squeezed lemon juice (about 7 to 8 lemons)
3 ½ cups cold Raspberry Rose Water
A small saucepan, add the ½ cup water and granulated sugar. Heat over medium high, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside to cool slightly.
In a large pitcher or container, add the lemon juice. Pour in the simple syrup (If you are not sure how sweet you want the lemonade, start with some of the syrup – you can always add more later. Mix to combine.
Right before serving, add in the raspberry rosewater and mix gently to combine (you can store the mixture in the refrigerator until you are ready to serve and then just add the sparkling water at the last minute).