Author Notes: Very few ingredients come together for a delicious afternoon drink, best enjoyed in a garden, or at least while thinking of one! The rosemary simply syrup keeps well in the fridge if you have extra. - LindsayMaitland - LindsayMaitland
Food52 Review: Everyone who popped in for a visit on the unseasonably warm Saturday that I tested this recipe helped with the taste test. The verdict was unanimous: This is a fabulously refreshing drink. The rosemary and the lemon rind combine to give the simple syrup a slightly bittersweet, almost piney edge, which is cut beautifully by the lemon juice and as much bubbly water as you desire. I suggest muddling the rosemary leaves a bit before adding them to the syrup to impart a bit more of their flavor. Also, if you have extra rosemary sprigs, they make a nice aromatic garnish for the drink. - cheese1227 - A&M
- 10 Lemons
- 1 cup sugar
- 1 cup water
- 2 sprigs rosemary
- 32 ounces sparkling water
- Remove the zest of one lemon, using either a microplane or a paring knife. Set aside with the leaves of the rosemary sprigs.
- Juice the lemons, strain the juice if desired through a fine sieve. Set aside.
- In a medium saucepan, combine the sugar and water and bring to a boil. When the sugar is fully dissolved and the liquid has boiled, remove from heat. Add the rosemary and lemon zest, cover and let steep for 15 to 30 minutes.
- Strain the simple syrup through a sieve to remove the rosemary and lemon zest and let cool.
- To serve, fill 8 glasses with ice. Portion the lemon juice, rosemary simply syrup and sparkling water to taste. Stir and enjoy!