Rosemary Infused Lemonade

I love old things made new again. Subtle manipulation to reinvent a classic is how I keep things interesting in my world - and lemonade is no exception.

Few things are as cooling on a hot day as a fresh squeezed glass of the citrusy delight. Take this summery staple to the next level by infusing it with a little rosemary. It's easy and chic, and just as refreshing as the classic.

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ROSEMARY INFUSED LEMONADE

INGREDIENTS:

• 1 C Simple Syrup
• 1 C Fresh Squeezed Lemon Juice (6-7 medium to large lemons)
• 1 Extra lemon for garnish 
• Two Large Sprigs of Rosemary, plus a little more for garnish 

DIRECTIONS:

1. To make the Simple Syrup combine 1 cup of sugar with 1 cup of water in a small sauce pan. Stir over medium-high heat until all sugar is dissolved. Set aside to cool.
2. Bring 6 cups of water to boil in a sauce pan. Add the rosemary sprigs, remove from heat, and cover. Allow the rosemary to steep for 30 minutes then strain into a clean pitcher and allow to cool.
3. Squeeze enough lemons to yield 1 cup of juice (usually takes 6-7 lemons).
4. Combine the fresh squeezed lemon juice with the rosemary infused water. Sweeten to taste with the simple syrup.
5. Serve over ice with lemon rounds and fresh sprigs of rosemary. To give an extra kick, mix with vodka or gin.

Not a fan of rosemary? Mint and basil are wonderful infusers for lemonade. Feeling adventurous? Try chamomile, lavender, or thyme.