Honey-Rosemary Lemonade
Recipe from The Good Stuff Cookbook by Spike Mendelsohn
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
Ingredients
  • 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
Directions
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.

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