Happy summer everyone! I am proud to present to you my homemade rosemary lemonade recipe. This is something I love making in summer because it is refreshing and so easy peasy to make. Whenever I smell rosemary, I think of Italy because it reminds me of my time there, where I had rosemary bushes in the garden and used them in meals and drinks.
Rosemary
To make this recipe, you will need, surprise, surprise, some rosemary. The more sprigs you use, the more intense the flavour will be. It also helps to bruise the rosemary by gently crushing the leaves with your hands before infusing it.
Sweetener
I used honey to sweeten the lemonade, but you can use any sweetener you like, such as agave syrup, sugar or maple syrup.
Lemons
I mixed the infused rosemary with fresh lemon juice. I recommend using fresh lemons instead of bottled lemon juice, as bottled juice is often a bit flatter in taste because it is usually pasteurized and contains preservatives.
Ice cubes
Serve this lemonade over ice to make it extra refreshing. Add a sprig of rosemary and a slice of lemon as a garnish to make it look like a party in a glass.
I hope you like it as much as I do! If you enjoy this recipe, be sure to try my basil lemonade recipe as well.
Rosemary Lemonade
Adjust servings here:
Equipment
- glass bottle
- big bowl
- Sieve
- pot
Ingredients
- 7 sprigs rosemary
- 5 lemons
- 100 grams sugar
- 4 tbsp honey
- 500 ml water (1) for rosemary
- 1000 ml water (2) for lemonade
GARNISH
- lemon slices & rosemary sprigs
Instructions
- Add rosemary and water (1) to a pot. Heat over low-medium and simmer for 15 minutes.
- Remove the sprigs and dissolve the sugar in the water. Stir in the honey and mix again.
- Strain the mixture using a sieve, transferring the rosemary water into a bowl.
- Add lemon juice and add water (2).
- Add lemon juice and water (2). Stir and keep in the fridge for at least 1 hour.
- Serve on ice cubes and garnish with a slice of lemon and a sprig of rosemary.
Notes
Enjoy!
