Rosemary Lemonade

The easiest way to elevate a pitcher of sweet-tart lemonade is by infusing it with fresh herbs. This rosemary lemonade combines earthy, aromatic rosemary with bright lemon juice and floral honey for a twist on classic summertime lemonade.

Making an herbal infusion requires no extra effort—simply simmer fresh rosemary sprigs in water, dissolve the sweeteners, and mix in fresh-squeezed lemon juice and cold water. Serve it over ice to cool down on a hot day, add a splash of your favorite spirit for happy hour or take it to a summer gathering for a crowd-pleasing, refreshing drink.

Ingredients for Rosemary Lemonade

• Water: This lemonade with rosemary uses water in two steps. First, 2 cups are simmered with rosemary to extract its flavor and dissolve the sweeteners. Then, 6 cups of cold water are added to dilute the lemon juice and chill the drink.
• Fresh rosemary: Rosemary sprigs give this lemonade its signature earthy flavor and a pine-like aroma. Clip bright green sprigs from your herb garden or pick a fresh bunch in the produce section.
• Sugar: Sugar adds a clean, neutral sweetness that balances the tart lemon juice. White sugar is the best choice for sweetening lemonade—brown sugar will muddy the color and alter the flavor of the finished drink.
• Honey: Honey adds a smooth, floral sweetness that deepens the flavor and makes the lemonade taste more complex. Choose a mild variety, such as clover or wildflower, to prevent overpowering the lemon and rosemary.
• Lemon juice: Juice fresh lemons for the best and brightest flavor to make your homemade lemonade shine—bottled juice just doesn’t have the same vibrancy and can leave your drink tasting flat. For this recipe, you’ll need about five to seven medium lemons to get the right amount of juice.

Directions

Step 1: Simmer the rosemary

In a small saucepan, bring 2 cups of water to a boil. Add the rosemary sprigs, then reduce the heat and cover the pot. Let it simmer gently for 10 minutes. Remove the rosemary sprigs and discard them.

Editor’s Tip: If any rosemary leaves come loose while simmering, pour the infused water through a fine-mesh strainer to remove them.

Step 2: Dissolve the sweeteners

Add the sugar and honey to the warm water, stirring until fully dissolved. Transfer the mixture to a pitcher and place it in the fridge to chill for 15 minutes.

Editor’s Tip: If you prefer your lemonade on the tart side, simply reduce the amount of sugar and/or honey.

Step 3: Add the lemon juice and cold water

Stir the lemon juice into the pitcher, then pour in the 6 cups of cold water. Serve the lemonade over ice and, if you’d like, garnish each glass with a lemon slice and a rosemary sprig.

Editor’s Tip: To get the most juice out of your lemons, roll them on the counter before cutting or microwave them for 10 to 15 seconds to help loosen the liquid.

Rosemary Lemonade Variations

• Add berries: Muddle a handful of fresh or frozen strawberries, raspberries or blueberries, and stir them into the finished lemonade for a fruity twist and a pretty hue. For a smoother texture, puree the berries in a blender, then strain and stir them into the lemonade.
• Experiment with other herbs: Swap in basil, mint, lavender or thyme for the rosemary for a different herbal profile.
• Make it fizzy: Replace some or all the cold water with seltzer water or club soda for a sparkling lemonade. To keep the bubble crisp, add them just before serving.
• Try it with limes: Substitute freshly squeezed lime juice for the lemon juice to make a pitcher of herb-infused limeade.
• Spike it: Turn it into a grown-up lemonade cocktail by adding a splash of vodka, gin, tequila or bourbon. To spike the whole pitcher, replace 1 cup of cold water with your choice of liquor.

How to Store Rosemary Lemonade

Store lemonade with rosemary in the refrigerator in a covered pitcher or airtight containers, like quart-sized Mason jars. It’ll stay fresh for up to five days. Give it a stir before serving to redistribute any flavors that may have settled in storage.

Can you freeze rosemary lemonade?

Yes! Rosemary lemonade freezes surprisingly well and can be stored for up to six months. Pour the lemonade into an airtight container or resealable freezer bag, leaving some space at the top to allow for expansion. When you’re ready to drink it, thaw the lemonade overnight in the fridge.

You can also freeze leftovers in an ice cube tray—lemonade cubes are perfect for adding a citrusy boost to a glass of water or for chilling future glasses of lemonade without watering them down.

Can you make lemonade with rosemary ahead of time?

Absolutely! You can make rosemary lemonade several days in advance for parties or barbecues, and it often tastes better fully chilled after the flavors have had a chance to mingle. Make the lemonade as directed and keep it chilled in a covered container—just hold off on adding extra lemon slices or rosemary sprigs until just before serving to prevent overpowering the drink.

Rosemary Lemonade Tips

Can you sweeten rosemary lemonade with simple syrup?

Yes, you can use simple syrup to sweeten rosemary lemonade. If you already have simple syrup on hand, omit the sugar and honey from this lemonade recipe. Simmer 1 cup of water with the rosemary to extract the herbal flavor, then mix the rosemary water with the lemon juice, 1 cup simple syrup and 6 cups of cold water. You can adjust the amount of syrup up or down as needed.

You can also make a rosemary-infused simple syrup from scratch. The method is slightly different and will create a thicker, more concentrated syrup. To make it, combine 1 cup water with the rosemary, 1/2 cup granulated sugar and 1/2 cup honey in a small saucepan. Bring it to a boil, reduce the heat and simmer uncovered until the sugar fully dissolves. Remove the rosemary and let the syrup cool before mixing it with the lemon juice and cold water.

What herbs go best with lemonade?

Lemonade pairs beautifully with a variety of fresh herbs, each adding its own unique flavor. This recipe infuses sweet-tart lemonade with earthy, pine-like rosemary. Other options include mint for a cool and crisp flavor, basil for a peppery edge, and thyme or dill for a savory twist.

For something different, try dried lavender or other edible flowers to add floral notes that work especially well with citrus and honey-sweetened lemonade. Feel free to experiment with one herb or combine them for a more complex drink.

Can I make this lemonade recipe sugar-free?

Yes, you can make rosemary lemonade sugar-free by substituting the sugar and honey with a sugar alternative, like stevia, monk fruit sweetener, allulose or erythritol-based blends. You can even find sugar-free honey made with these sugar-free sweeteners. Keep in mind that most sugar substitutes are much sweeter than regular sugar, so start with a small amount and adjust to taste.