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. [i]This is the part where you need to use YOUR taste buds depending if you like your lemonade on the tart or sweet side.[/i]
- Add ice, a few lemon wheels and a few rosemary sprigs to pitcher or glasses, just before serving