Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

This is exceptional when made with freshly squeezed lemon juice.

Maureen Holt
Recipe by Southern Living December 2011

Gallery

Credit: Ralph Anderson; Buffy Hargett

Recipe Summary

hands-on:
40 mins
total:
4 hrs 10 mins
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Little Savannah Restaurant, Birmingham, Alabama

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