Rosemary Lemonade Recipe
Rosemary Lemonade Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light.—Dixie Graham, Rancho Cucamonga, CA
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling

Ingredients

  • 2 cups water
  • 2 fresh rosemary sprigs
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1-1/4 cups fresh lemon juice
  • 6 cups cold water
  • Ice cubes
  • Additional lemon slices and fresh rosemary sprigs, optional

Directions

In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes.
Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes.
Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs. Yield: 8 servings (1 cup each).
Originally published as Rosemary Lemonade in Breakfast & Brunch Bookazine 2015, p92

Nutritional Facts

1 cup: 121 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 33g carbohydrate (31g sugars, 0 fiber), 0 protein.

  • 2 cups water
  • 2 fresh rosemary sprigs
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1-1/4 cups fresh lemon juice
  • 6 cups cold water
  • Ice cubes
  • Additional lemon slices and fresh rosemary sprigs, optional
  1. In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes.
  2. Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes.
  3. Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs. Yield: 8 servings (1 cup each).
Originally published as Rosemary Lemonade in Breakfast & Brunch Bookazine 2015, p92

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