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Vanilla-Rosemary Lemonade

Photo: Ralph Anderson; Buffy Hargett
Hands-on time 40 mins
Total time 4 hrs, 10 mins
Yield Makes 6 cups
This is exceptional when made with freshly squeezed lemon juice.


  • 1 1/2 cups sugar
  • 1 vanilla bean, split
  • 3 small fresh rosemary sprigs
  • 3 cups water
  • 3 cups fresh lemon juice (about 26 to 30 lemons)*
  • Garnish: fresh rosemary sprigs, lemon slices (optional)

How to Make It

  1. Combine sugar, vanilla bean, 3 small fresh rosemary sprigs, and water in a medium saucepan. Bring to a light boil over medium heat, stirring occasionally. Simmer 5 minutes. Remove from heat, and let cool 30 minutes. Pour through a fine wire-mesh strainer into a large pitcher, discarding solids. Stir in fresh lemon juice. Cover and chill 3 to 48 hours. Stir just before serving over ice. Garnish, if desired.

  2. * 3 (5-oz.) containers frozen lemon juice, thawed, may be substituted.

Little Savannah Restaurant, Birmingham, Alabama