Squeeze the lemon juice through a kitchen strainer into a glass measuring cup. Add the rose petals. Let soak for 30minutes, or overnight on the counter or in the refrigerator. Once the lemon juice has infused with rose petals, strain the petals out and pour the lemon juice into the measuring cup that you measured your honey into. Stir the lemon juice into the honey. It will take some time for the honey to dissolve, but keep stirring. If this is too time-consuming, add a tablespoon of boiling water to the mixture and it will combine much more quickly.
Once you have your sweetened lemon juice, pour it over ice in a larger container like a glass pitcher or big mason jar. Generally, you’d want to double the amount of ice to liquid. Start with less ice, as it is it’s easier to add more ice than to remove some. Also, if you are using sparkling water, note that the lemon juice can make it bubble so some people like to add it after they pour the juice over the ice. You can also use still water.
Once the lemonade has been stirred, serve in colored glasses or mason jars with slices of lemon and rose petals to garnish. Consider leaving the rose petals in the bottom of a clear pitcher with the ice on top. It keeps infusing the lemonade and looks lovely. Enjoy and happy spring!