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.
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.
