The Washington Post

Rosemary Lemonade

Rosemary Lemonade 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 7, 2006

This savory lemonade has just enough woodsy rosemary flavor to cut some of the sweetness.

Servings: 6 cups
  • 8 cups water
  • 12 sprigs rosemary
  • 1 1/2 cups sugar
  • 6 large lemons (juice only; about 1 cup)
  • Sprigs of lemon balm or mint, for garnish


In a large pot over medium-high heat, bring the water to a boil, then reduce the heat to medium-low so bubbles are just breaking the surface. Add the rosemary sprigs; cover and steep for 45 minutes. Remove the pot from the heat and remove the rosemary sprigs (if necessary, strain the mixture to remove loose leaves). Add the sugar and stir until dissolved. Set aside to cool.

Place the lemon juice in a large plastic or glass container. Add the cooled rosemary syrup and stir until combined. Refrigerate until cold. Serve over ice, garnished with lemon balm or mint.

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Recipe Source

Adapted from "Farmer John's Cookbook," by John Peterson (Gibbs Smith, 2006).

Tested by Marcia Kramer.

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Nutritional Facts

Calories per 1-cup serving: 196

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 52g 17%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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