Classic lemonade gets a gourmet upgrade in this subtly sweet, aromatic blend. Infused with fresh rosemary and real vanilla bean, it’s a beautifully balanced drink—smooth, fragrant, and perfect for brunches, picnics, or late-summer gatherings.
Recipe Information
Total Time:
Yield:
8 servings (8 ounces each)
Ingredients
1½ cups turbinado sugar
3 cups water, divided
1 whole vanilla bean, split
3 sprigs fresh rosemary, plus additional for garnish
1½ cups fresh lemon juice
1½ cups fresh lemon juice
Lemon slices, for garnish
Directions
For vanilla-rosemary syrup, in a medium saucepan, combine sugar, 1 cup water, vanilla bean and 3 rosemary sprigs. Bring to a boil over medium heat; reduce heat. Simmer for 5 to 7 minutes or until mixture becomes syrupy, stirring occasionally. Remove from heat; remove and discard vanilla bean and rosemary. Cool for 20 minutes.
In a large pitcher, add vanilla-rosemary syrup, remaining 2 cups of water and lemon juice; stir to combine. Cover and refrigerate for 2 hours or until chilled.
To serve, stir mixture in pitcher. Fill glasses with ice; add chilled juice mixture. Top each off with sparkling water. Garnish with lemon slices and additional rosemary, if desired.
