- 5 large fragrant roses in full bloom
- 2 quarts cold water
- 1 1/3 cups sugar
- 1/4 cup lemon juice
- 3 cups crushed pineapple, fresh or canned
- Finely crushed ice
- Extra rose petals
Pour the cold water over them and let stand in a dark, but not refrigerated, place for about four hours. Strain out the petals, saving the water. Dissolve the sugar in the lemon juice and add this to the rose wter. Stir in the pineapple.
When ready to serve, pour over crushed ice and top with a rose petal in each glass.
From: Moon Magick