Quick Rosemary Vanilla Lemonade Recipe
The easy and quick rosemary vanilla lemonade is a delicious and refreshing summertime beverage. Lemon and rosemary pair perfectly, add a hint of vanilla – perfection.
I made this all the time when I lived in Northern California and had a monster herb garden with tons of Rosemary. So this brings back memories of watching the fog roll in under the Golden Gate Bridge on warm summer days, waiting for the cooler air to reach my deck on the east side of the bay.
There is just a hint of vanilla in this recipe, you can always add more if you like.
Easy Rosemary Vanilla Lemonade
This is a super easy version of rosemary vanilla lemonade. Full disclosure: There was a time when I always had vanilla sugar (with a real vanilla bean) in my pantry. After changing the way I eat, it changed the way I cook and the things I keep in my pantry. Now if I want vanilla simple syrup I use good quality pure vanilla extract. If you have vanilla sugar, feel free to use it, but a quick vanilla simple syrup tastes great and makes this a low-stress recipe.
- 1 cup lemon juice Approx. 6 or 7 lemons
- 1 cup water
- 1 cup sugar
- 2 t pure vanilla extract good quality
- 4 to 6 cups cold water
- 1/4 cup rosemary
Juice the lemons, you will want about 1 cup of lemon juice. Strain the juice if you prefer pulp-free lemonade.
Reserve the lemon rind halves.
Prepare rosemary vanilla simple syrup - Combine sugar and water, vanilla extract in a saucepan. Bring the water and sugar to a boil, stirring, until sugar is dissolved.
Remove from heat and add rosemary. Muddle rosemary and let sit for a couple of hours or overnight.
Combine lemon juice and rosemary vanilla simple syrup in a large pitcher. **Adjust the proportions of lemon juice to simple syrup to change the sweetness or tartness of the lemonade to suit your preference.
Add reserved lemon rinds half to pitcher.
Add 4 cups of cold water to the pitcher, mix well
Taste lemonade and add more water until you reach the desired sweet-tart balance.
Any leftover syrup can be refrigerated for up to 3 weeks.
Sit Back and Enjoy!
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