Rosemary Honey Lemonade
makes about 1 1/2 gallons
The addition of rosemary makes classic lemonade a bit more sophisticated. For an extra kick, add a shot of rum or vodka and a splash of soda.
7 lemons, washed under warm water and halved
1 gallon water
1 1/3 cups sugar
1/4 cup honey
2 sprigs rosemary
Lemon slices for garnish
Rosemary sprigs for garnish
prep: 10 minutes
total: 1 hour 30 minutes
scrub brush
nonreactive pot (with cover)
whisk
strainer
pitcher
1. Combine all of the ingredients in a nonreactive pot and bring to a simmer over medium heat. Cook, whisking often, until the sugar and honey are dissolved, 10-15 minutes. Remove from the heat, cover, and let steep for 1 hour.
2. Using tongs and your hands, squeeze the juice from each lemon half into the lemonade. (They will still be hot, so be careful.) Discard the lemons and the rosemary sprigs. Strain the lemonade into a pitcher, making sure to let all the good juice from the pulp drain into the pitcher, and chill.
3. The lemonade will keep for several days refrigerated.
Adapted from Frank Stitt's Southern Table cookbook.
