- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Inactive: 45 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 175
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 35 mg
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Inactive: 45 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 175
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 35 mg
Ingredients
Directions
- Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside.
- In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks.
- Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary.
