- 1 cup sugar
- 6 sprigs fresh rosemary
- 2 cups fresh lemon juice, from about 8 lemons
1. In a small saucepan, combine 1 cup water and sugar. Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add rosemary. Cover saucepan and let cool, about 2 hours.
2. Strain syrup into a pitcher. Stir in lemon juice and 3 cups cold water. Serve lemonade over ice.
- Prep Time:
- Cook Time:
- Total Time:
- Yield: Yield: 6 1/4 cups (serving size: 1 cup)
|Calories per serving:||143|
|Fat per serving:||0.0g|
|Saturated fat per serving:||0.0g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||0.0g|
|Carbohydrate per serving:||38g|
|Fiber per serving:||0.0g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||0.0mg|
|Sodium per serving:||1mg|
|Calcium per serving:||7mg|
Good to Know
Fun fact: The ancient Greeks wore rosemary garlands to boost their memory. Today, scientists believe it may protect your brain long-term.