Rosemary Lemonade

Rachel Burbank


found in magazine


★★★★★ 1 vote




  • 2 c
    cold water
  • 1 c
  • ·
    lemon zest, grated
  • 1 sprig(s)
    fresh rosemary (about 5 inches)

  • 3 c
    cold water
  • 3 c
    ice plus additional for serving
  • 8 small
    lemons juiced

How to Make Rosemary Lemonade


  1. Syrup- In small sauce pan, heat water, sugar and lemon zest to boiling over medium-high heat, stirring occasionally until sugar dissolves. Remove from heat; stir in rosemary sprig. Cover and let stand for 10 hour at room temp and refrigerate 1 hour or until chilled.
  2. Lemonade- Strain rosemary mixture into large pitcher. Stir in cold water, ice and lemon juice. Serve in tall glasses over ice.

Printable Recipe Card

About Rosemary Lemonade

Course/Dish: Other Drinks

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