This just might be my favorite lemonade recipe. It's simple. It's not too sweet with a little punch of savory from the rosemary. And it's just the perfect amount of flavor to be delicious and very refreshing. And if you'd like to swap out the rosemary for, say, thyme or basil you easily can. Make it your way and get excited with me about summer!Rosemary Lemonade, makes 5-6 servings
3-4 sprigs of rosemary
1 cup sugar
6 cups water
In a small pot combine 1 1/2 cups water with 1 cup sugar. Cook over medium heat and stir to dissolve the sugar. Once the sugar has dissolved turn off the heat and throw in a sprig of rosemary. Allow that it sit until the water has cooled. Discard the rosemary sprig.In the meantime extract the juice from 5 lemons. You are aiming for 1 cup of lemon juice. You may need an additional lemon, or you may need one less depending on how large your lemons are. In a pitcher combine the lemon juice, sweetened water and the remaining 4 1/2 cups (cold) water. Stir together. Serve over ice, garnished with a few lemon slices and rosemary sprigs.If you're feeling naughty add a splash of bourbon. 🙂 Enjoy! xo. Emma
P.S. It's still cold where you are? Then might I suggest a Rosemary Latte instead.