Summer calls for refreshing, thirst-quenching drinks. Forget overly sweet, store-bought sodas! Today, I'm sharing an exceptional homemade lemonade recipe, infused with the sunny aroma of rosemary and sweetened by the natural sweetness of honey. This recipe is a tribute to simple, authentic flavors, an invitation to slow down and savor every sip.
Imagine yourself sitting on your terrace, soothed by the song of the cicadas, a glass of this refreshing lemonade in hand. The rosemary, picked straight from the garden, releases its woody and slightly peppery fragrance, while the pure, golden honey adds a touch of sweetness. It's a moment of pure bliss, an enchanting interlude in the hustle and bustle of everyday life.
This lemonade is more than just a drink: it's a burst of sunshine and natural flavors. It's perfect for summer barbecues, picnics, or simply for cooling down on hot summer days. And the best part? It's incredibly easy to make!
Ingredients
Serves 6:
- 1.5 liters of water
- 150 ml of fresh lemon juice (about 6 lemons)
- 6 tablespoons of honey (preferably wildflower honey)
- 4 sprigs of fresh rosemary
- Ice cubes (for serving)
- Lemon slices and sprigs of rosemary (for decoration, optional)
Instructions
- Prepare the rosemary syrup: In a small saucepan, bring 250 ml of water to a boil. Add the fresh rosemary sprigs and let it infuse for 10 minutes.
- Strain and add the honey: Remove the rosemary sprigs and add the honey to the infused water. Stir until the honey is completely dissolved. Let it cool completely.
- Mix the ingredients: In a large pitcher, combine the lemon juice, rosemary syrup, and the remaining water (1.25 liters). Taste and adjust the amount of honey if necessary.
- Refrigerate: Place the carafe in the refrigerator for at least 30 minutes to allow the flavors to meld and the lemonade to be nice and cold.
- To serve: Fill glasses with ice cubes and pour in the lemonade. Garnish with lemon slices and sprigs of rosemary, if desired.
Chef's Tips
- For an even more fragrant lemonade, you can macerate a few lemon slices and sprigs of rosemary in water for a few hours before preparing the lemonade.
- If you don't have fresh rosemary, you can use dried rosemary, but the flavor will be less intense. Use about 1 teaspoon of dried rosemary for every 4 sprigs of fresh rosemary.
- Vary the flavors by using other aromatic herbs, such as mint, thyme or lavender.
Conservation
Homemade honey and rosemary lemonade will keep in the refrigerator for 2 to 3 days. Be sure to cover it well to prevent it from absorbing refrigerator odors.
