Vanilla-Rosemary Lemonade
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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Absolutely delicious!
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.
ajthompson6's Review
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!
Fantastic!