Photo: Rosemary-Infused Lemonade Recipe
Ingredients
- 2 small sprigs fresh rosemary, plus more for serving (optional)
- Kosher salt
- 1 cup fresh lemon juice, or more to taste
- 1/2 cup agave nectar or other natural sweetener, or more to taste
- Lemon slices, for serving (optional)
Directions
Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature.
Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.
Photograph by Yunhee Kim
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By judi_12703256
Fair Oaks, 43
on February 23, 2013
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I like this take on lemonade. I used splenda the second time I made it. Meyer lemons on the average takes only 4 or so to squeeze. It does take more agave than the recipe recommends.
By laurah70_7820227
AUGUSTA, GA
on July 24, 2012
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I decided to try this because we have an abundance of rosemary in our yard. However, it was not worth all the trouble of squeezing enough lemons to make one cup of juice. Although the half cup of agave wasn't enough, this is probably a good place to start to allow people to sweeten their own drinks to taste. All in all, a different take on lemonade, but to me nowhere near worth the effort.
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