Rosemary Lemonade

This tart lemonade is lightly scented with rosemary. It’s refreshing on its own or with the help of a little vodka.

  • 1/2 cup sugar
  • 3-1/2 cups water, divided
  • 1/4 cup fresh rosemary leaves
  • 6 lemons, juiced (about 10 oz.)
  • 1 cup ice
  • Lemon wedges, for serving
  • Rosemary sprigs, for serving

  • In a small saucepan, combine the sugar, 1/2 cup water and the rosemary leaves. Bring to a boil and allow to boil gently for 3 minutes. Remove from the heat and steep for 15 minutes. Pour the syrup through a fine sieve to strain, then chill.
  • In a blender, combine rosemary syrup, lemon juice, ice and the remaining 3 cups of water. Blend until combined. The mixture will be slightly frothy. Serve with lemon wedges and a sprig of rosemary.
  • Quick Tips
  • 1. I used my juicer for the lemons. I cut the peel and pith away and threw the entire lemon into the machine. It produces a very frothy juice. You can also juice the lemons by hand, but be sure not to include any seeds.
  • 2. This recipe produces a very tart lemonade, which is how I like it. If you prefer a sweeter variety, add up to another 1/4 cup of sugar to the blender (a little at a time) until it suits your taste.
  • 3. Agave syrup users – I know you are out there! If anyone makes this using agave syrup, please report back and let us know how much and what you did!
  • 4. To turn this drink into a cocktail, add 1 oz. of chilled vodka and a splash of club soda to 6 oz. of lemonade.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

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