Photo: Ralph Anderson; Buffy Hargett
This is exceptional when made with freshly squeezed lemon juice.
How to Make It
Step 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.
Step 2
* 3 (5-oz.) containers frozen lemon juice, thawed, may be substituted.
Little Savannah Restaurant, Birmingham, Alabama
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