Mint and Rosemary Lemonade
A refreshing twist on classic lemonade, infused with mint, rosemary, and a hint of vanilla, perfect for summer gatherings.
Ingredients
For the Simple Syrup
- 1 cup sugar Can be substituted with honey or agave syrup.
- 1 cup water
- 1/4 cup fresh mint leaves Crushed gently to release oils for more flavor.
- 1/4 cup fresh rosemary leaves Increase slightly for a stronger herbal note.
For the Lemonade
- 1 cup fresh lemon juice
- 6 cups water 5 cups in addition to the cup used for the syrup.
- 1 bean vanilla (optional) Scrape seeds into the lemonade for added depth.
- Ice to serve Add ice to individual glasses before serving.
- lemon slices for garnish
Instructions
Preparation
- Combine 1 cup of sugar and 1 cup of water in a saucepan over medium heat. Stir gently until the sugar dissolves.
- Add fresh mint and rosemary to the syrup, remove from heat, and let steep for about 30 minutes.
- Strain the syrup into a pitcher, discarding the herbs.
- Add fresh lemon juice and remaining 5 cups of water to the pitcher, stirring well.
- If desired, scrape seeds from the vanilla bean and mix into the lemonade.
- Chill in the refrigerator for at least 1 hour before serving.
Serving
- Pour the chilled lemonade over ice in serving glasses.
- Garnish with lemon slices and extra sprigs of mint or rosemary, if desired.
Notes
Store leftovers in a tightly sealed container in the refrigerator for up to a week. Avoid adding ice to the pitcher to prevent dilution. For longer storage, freeze lemonade in ice cube trays.