Rosemary adds a herbal note to homemade lemonade. Garnishing the glasses with a sprig of lemon balm or mint adds an extra touch.
- 4 cups water
- 6 sprigs fresh rosemary
- 3/4 cup honey
- 1/2 cup freshly squeezed lemon juice (about 3 large lemons)
Bring the water to boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes.
Remove the pot from heat and remove the rosemary sprigs. (strain the mixture to remove loose leaves.) Add the honey; stir, set aside to cool.
Put the lemon juice into a large glass container and add the cooled rosemary infusion; stir until well combined. Taste the lemonade and sweeten with additional honey if desired.
Refrigerate until cold.