One of the many highlights of living on Capitol Hill is the rosemary bush in front of my brownstone. I'm never too beat to cut off some twigs and concoct a pitcher of honey-rosemary lemonade—sweet and thirst quenching. More from Spike Mendelsohn's vegetarian cookout menu
Servings: Serves 4
- 1 1/2 cups sugar
- 2 sprigs fresh rosemary , plus more for garnish
- 1/2 cup honey
- Juice from 7 lemons
- Lemon slices , for garnish
Heat 1 cup of water, sugar and 2 rosemary sprigs in a pot over medium heat and bring to a boil. Let boil for 7 minutes. Remove from the heat, cover and let steep for 1 1/2 hours.
Once cool, add the honey, lemon juice and 3 cups of water (add additional water to taste). Remove the rosemary sprigs. Strain the lemonade into a pitcher and chill. Serve garnished with fresh rosemary sprigs and lemon slices.