Vanilla-Rosemary Lemonade

3 Reviews
ADD YOUR REVIEW
Photo: Ralph Anderson; Buffy Hargett
Hands-on Time
40 Mins
Total Time
4 Hours 10 Mins
Yield
Makes 6 cups
By Maureen Holt and Maureen Holt
December 2011
RECIPE BY Southern Living

This is exceptional when made with freshly squeezed lemon juice.

Ingredients

  • 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

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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Ratings & Reviews

ajthompson6's Review

ajthompson6
December 26, 2012
I would definitely dilute this with at least 2 cups of water. It was very, very sweet/strong before we diluted it. Just too much. But after adding water (I didn't really measure...do it to your taste) it was much better!

Absolutely delicious!

Cindy
June 26, 2015
The complexity of flavors in this is wonderful. You may be skeptical about the rosemary but this really works! Definitely serve over ice, because it can stand to be slightly diluted, as mentioned in another review. Served it at Thanksgiving and it was a huge hit. 

Fantastic!

laceyinkeller
August 31, 2016
Made this today, and it is wonderful! Yes, I agree with the dilution issue mentioned.Can't wait to use it as the base for some frozen margaritas, too!
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