One of the many highlights of living on Capitol Hill is the rosemary bush in front of my brownstone. I’m never too beat to cut off some twigs and concoct a pitcher of honey-rosemary lemonade — sweet and thirst quenching.
- 4 c. water
- 1.50 c. sugar
- 2 sprig fresh rosemary
- 0.50 c. honey
- Juice from 7 lemons
- Lemon slices
- Heat 1 cup of water, sugar, and rosemary sprigs in a pot over medium heat and bring to a boil. Let boil for 7 minutes. Remove from the heat, cover, and let steep for 1 1/2 hours.
- Once cool, add the honey, lemon juice, and 3 cups of water (add additional water to taste). Remove the rosemary sprigs. Strain the lemonade into a pitcher and chill. Serve garnished with fresh rosemary sprigs and lemon slices.