Rosemary-Infused Lemonade (Marcela Valladolid) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 small sprigs fresh rosemary, plus more for serving (optional) |
kosher salt |
1 cup fresh lemon juice, or more to taste |
1/2 cup agave nectar or other natural sweetener, or more to taste |
lemon slices, for serving (optional) |
Directions:
1. Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature.
2. Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.
3. Photograph by Yunhee Kim
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