Rosemary Lemonade

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PREP TIME

5 min

Makes

81 /2 cups (2.125 L)

* PLUS Cooking time: 1 minutes, Refrigeration Time: 15 minutes

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • 1 fresh sprig of rosemary
  • 6 large lemons
  • 6 cups cold water
  • fresh sprigs of rosemary , optional

Instructions

  • In a saucepan set over medium heat, bring 1 cup (250 mL) water, sugar and rosemary to a boil. Stir often, until the sugar is dissolved, from 1 to 2 min. Remove from burner. Refrigerate until completely cool, about 15 min. Discard rosemary sprig.
  • Squeeze about 11/2 cups (375 mL) juice from lemons into a large pitcher. Stir in cooled rosemary mixture and 6 cups (1.5 L) cold water. Pour into jars or glasses and add ice cubes, a sprig or two of fresh rosemary and a few lemon slices.

Nutrition (per serving)

  • Calories
  • 51,
  • Protein
  • 0.1 g,
  • Carbohydrates
  • 13.6 g,
  • Fat
  • 0 g,
  • Sodium
  • 2 mg.

The addition of fresh rosemary sprigs gives this summer favourite a more sophisticated taste. Lighthouse Picnics co-owner Sonia O’Keefe’s lemonade is refreshingly tart, but still pleasingly sweet with a mild herbal undertone.

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