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Using firm pressure, roll lemons on countertop with hands before slicing to ensure you get the most juice out of them.
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Slice lemons in half and juice over a bowl, using a fine mesh strainer to remove seeds and pulp. Set aside.
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Hull strawberries and puree using a blender or food processor. Add a few teaspoons of water as needed to ensure that a smooth, pourable puree forms. Set aside.
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In a small sauce pan over medium heat, combine 1 1/2 cups water with 1 cup of honey, stirring until honey dissolves. Do not boil — just heat enough to melt honey.
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Combine lemon juice, strawberries and sparkling water in pitcher. Add the honey mixture and rosewater. Stir to combine ingredients. Refrigerate.
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Pour chilled lemonade into punch bowl and garnish with flowers and fresh mint leaves. Use ladle to serve drinks over ice.