I love old things made new again. Subtle manipulation to reinvent a classic is how I keep things interesting in my world - and lemonade is no exception.
Few things are as cooling on a hot day as a fresh squeezed glass of the citrusy delight. Take this summery staple to the next level by infusing it with a little rosemary. It's easy and chic, and just as refreshing as the classic.
ROSEMARY INFUSED LEMONADE
- 1 C Simple Syrup
- 1 C Fresh Squeezed Lemon Juice (6-7 medium to large lemons)
- 1 Extra lemon for garnish
- Two Large Sprigs of Rosemary, plus a little more for garnish
- To make the Simple Syrup combine 1 cup of sugar with 1 cup of water in a small sauce pan. Stir over medium-high heat until all sugar is dissolved. Set aside to cool.
- Bring 6 cups of water to boil in a sauce pan. Add the rosemary sprigs, remove from heat, and cover. Allow the rosemary to steep for 30 minutes then strain into a clean pitcher and allow to cool.
- Squeeze enough lemons to yield 1 cup of juice (usually takes 6-7 lemons).
- Combine the fresh squeezed lemon juice with the rosemary infused water. Sweeten to taste with the simple syrup.
- Serve over ice with lemon rounds and fresh sprigs of rosemary. To give an extra kick, mix with vodka or gin.
Not a fan of rosemary? Mint and basil are wonderful infusers for lemonade. Feeling adventurous? Try chamomile, lavender, or thyme.