With the summer months upon us, this recipe is a refreshing twist on the traditional lemonade. I used to serve this stuff by the gallon at my restaurant, Trattoria 225 in Oak Park, IL.
It is very versatile as it can be made with a variety of fresh herbs from the garden. Lavender, thyme, basil are all great flavors to pair with this refreshing lemonade. I love the peppery-piney bite of fresh rosemary. This goes great with any type of food off the grill or add a shot of citrus vodka and let the good time roll.
As it is said, “When life gives you lemons, make Rosemary Lemonade”.
- 10-12 medium lemons to equal 1 ½ cups of juice (reserve 1-2 lemon for garnish)
- ¾ cup sugar
- ¾ cup water, for syrup
- 4 +/- cups water
- 8-10 sprigs of fresh rosemary (reserve 3-4 sprigs for garnish)
- Combined water, sugar and 4-5 rosemary sprigs in saucepan
- Bring ingredients to a boil for 1 minute
- Remove from heat, cover and steep for 30 minutes until cool
- Juice lemons to equal 1 ½ cups of juice
- Add all of the lemon juice to gallon pitcher plus 3 cups cold water and 1 cup of the rosemary syrup
- Taste for your preference, adding more syrup to add sweetness or a bit of water if it is too tart. This is the part where you need to use YOUR taste buds depending if you like your lemonade on the tart or sweet side.
- Add ice, a few lemon wheels and a few rosemary sprigs to pitcher or glasses, just before serving