The invention discloses a lemon floral-scented rice vinegar. The lemon floral-scented rice vinegar is prepared from, by weight, 50-80 parts of rice, 200-400 parts of water, 5-8 parts of table salt, 30-50 parts of a floral-scented stock solution and 3-5 parts of lemon juice. The floral-scented stock solution is supernate obtained in the way that fresh flower pedals are smashed and then put into clear water for sealed heating for 30-50 min, and then standing is carried out for 30 min. The invention discloses the lemon floral-scented rice vinegar and a preparing method thereof. The floral-scented stock solution and the lemon juice are added into traditional rice vinegar, so that the brewed rice vinegar has a fresh flavor, the foul smell of the rice vinegar is effectively removed, and meanwhile the flavor and the taste of the rice vinegar can be regulated with the sour taste of lemons.