One of the houses I grew up in had a massive lemon tree in the backyard. It wasn’t until we moved that I realized it wasn’t normal to have freshly squeezed lemon juice at the ready whenever we wanted. My sister now has the same citrusy fortune at her own house. She sent me a little care package the other day with granola (she makes the best granola!), homemade jam, and lemons. After a cold, snowy winter, the lemons put an instant smile on my face. The cheery color and fresh scent of lemons always reminds me of sunshine and long summer days.
Normally when I receive a lemon windfall I zest and juice every last one and freeze the spoils. This time around I left the lemons in a bowl on our coffee table as a reminder that Spring is coming.
While reading a post on Modern Mrs. Darcy, I saw mention of rosemary lemonade which immediately piqued my interest. We happened to have fresh rosemary AND a bowl full of those beautiful lemons. The weekend fates of good eats were with us! The post didn’t have a recipe, so I Googled it to get some how-to inspiration. I ended up combining two methods (this and this) to create a refreshing, festive drink perfect for warm afternoons in the sun.
THE drink for sipping in the afternoon sun on the back porch. A great compliment to grilled meats. I think, though I haven’t tested my theory, that a little splash of limoncello would make this a wonderful lemonade cocktail.
- 1 large rosemary sprig
- 1 cup sugar
- 6 cups water
- 1 1/2 – 2 cups freshly squeezed lemon juice
Combine rosemary sprig, sugar, and water in a large sauce pot. Bring to boil. Remove pot from heat and let steep for 30 minutes.
Add lemon juice to taste. My lemon juice sweet spot was 1 3/4 cups, but I like my lemonade a little on the tart side. Keep in mind the lemonade will dilute a bit when you add ice.
Chill lemonade for at least four hours before serving.
Serve over ice with rosemary sprig and lemon slices for garnish.