Rosemary Infused Lemonade Recipes

ROSEMARY-INFUSED WATERMELON LEMONADE

Rosemary-Infused Watermelon Lemonade image

This is a recipe I created in an effort to duplicate my favorite lemonade from a cafe in downtown L.A. called, well, 'Lemonade'. I don't like it too sweet, so if you want to add more sugar, cool. But I think that this recipe is perfect. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon! Simply fabulous!

Provided by ERINMARIE

Categories Drinks Recipes Lemonade Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

Ingredients

2 cups water
¾ cup white sugar
1 sprig rosemary, leaves stripped and chopped
2 cups lemon juice
12 cups cubed seeded watermelon
8 cups ice cubes

Steps:

Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 41.2 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, Sodium 4.7 mg, Sugar 34.3 g

ROSEMARY LEMONADE

Rosemary Lemonade image

A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. -Dixie Graham, Rancho Cucamonga, California

Provided by Taste of Home

Time 25m

Yield 8 servings (1 cup each).

Number Of Ingredients 8

Ingredients

2 cups water
2 fresh rosemary sprigs
1/2 cup sugar
1/2 cup honey
1-1/4 cups fresh lemon juice
6 cups cold water
Ice cubes
Additional lemon slices and fresh rosemary sprigs, optional

Steps:

In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.

Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY PEACH LEMONADE

Rosemary Peach Lemonade image

Provided by Dave Lieberman

Time 50m

Yield about 6 servings

Number Of Ingredients 7

Ingredients

6 small sprigs fresh rosemary, plus more for garnish
3/4 cup sugar
1 cup water
1 1/2 cups good-quality peach nectar
3 ripe peaches, pitted and sliced into thin half-moons (about 18 slices each)
1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice)
1 to 1 1/2 cups water

Steps:

In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused.
Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve.
Add more ice right before serving. Serve a fresh rosemary sprig in each glass.