rosemary lemonade

Rosemary Lemonade

A refreshing and intriguing summer sipper.


  • 1 1/2 cups sugar
  • 6 sprigs rosemary
  • Pinch salt
  • Zest from 2 lemons
  • 1 1/2 cups freshly squeezed lemon juice
  • 8 cups water, one reserved for sugar mixture


Combine sugar, 1 cup water, 3 sprigs rosemary, salt, and lemon zest in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the remaining water and garnish with remaining 3 sprigs. Serve over ice. Makes about 10 servings.