Maple Sweetened Rosemary Lemonade
Heather Bowes
Ingredients
- ¾ cup Ben’s Maple Syrup
- 3 rosemary sprigs
- 2 cups fresh squeezed lemon juice (about 10 lemons)
- 5 cups water
Directions
- Place 2 cups of the water and the rosemary sprigs in a small saucepan over medium to high heat. Bring to a boil and then turn heat off. Let cool to room temperature.
- Roll and press the lemons on a hard surface before slicing in half and juicing. Remove lemon pits but keep some pulp if you like.
- Remove the rosemary sprigs from the water and discard.
- Combine the rosemary water, maple syrup, lemon juice, and remaining water in a pitcher.
- Serve over ice and garnish with fresh rosemary.