Fresh Sparkling Rosemary Lemonade

 Warm weather and cool drinks.


Here in Connecticut we have has a holiday weekend filled with hot muggy days, I even burnt my shoulders at the parade on Monday and we were only there with the pups for over an hour. We may just be a little state but our winters are cold and believe me our summers can be scorchers as well.

 

There is nothing I love more on a hot day and tons and tons of water, and when my taste buds are hurting for some kind of flavor, I switch to my favorite... lemonade. 

Freshly-made lemonade had such a nice bite to it with the subtle sweetness from the agave nectar or simple syrup without all the over processed sugars that make you feel dehydrated. Sipping on a sparkling lemonade when the trips are above 80 degrees cools and relaxes me and makes me feel like I am being treated to an afternoon cocktail on a beach somewhere. Wouldn't that be nice.

For my lemonade I make a very easy simple syrup with sugar and water but you can heat agave syrup if you would like with the rosemary for a 'better for you' sweetener. 


I also was gifted a soda maker this past Christmas from my cousin and it has come in so handy, I love it. They are great for making your own sodas or in this case just some non flavored sparkling water. 


The possibilities are endless.  

Rosemary can quickly overpower whatever drink it's being added too so I would use the springs for the simple syrup and then just garnish with the remaining herbs for the lemonade. The subtlest hint of rosemary compliments the lemons and leaves you feeling hydrated, refreshed and rejuvenated. 

Fresh Sparkling Rosemary Lemonade
Makes 5 1/2 cups

Ingredients
1/2 cup fresh squeezed lemon juice
1 cup rosemary simple syrup (recipe below)
4 cup sparkling water
5-6 sprigs of fresh Rosemary, for garnish

Combine all ingredients in a pitcher, adding in a few freshly squeezed rinds of the lemons. Stir to combine and serve over ice with a spring of rosemary for garnish.

Rosemary Simple Syrup Recipe
Makes about 1 1/2 cups
1 cup water
1 cup sugar
4 springs of rosemary

Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding rosemary sprigs. Cover and chill 4 hours. Garnish, if desired. Syrup may be stored in refrigerator up to 1 month.


Recipe and photos by A Healthy Jalapeño 

Last Post: Fresh Blueberry Pie

Enjoy!