Is there anything more refreshing in the summer than an ice cold lemonade? Okay, maybe those frozen ones at Disneyland (ahhh Disneyland–WANT TO BE THERE NOW!), but even those can be so syrupy sweet that I end up thirstier than when I started.
I’m not usually into the artificial sweeteners. I used to use a lot of Splenda, then as I began to care about actually health, and not just caloric values, I began to steer myself away from fake sweeteners. Minus my coffee and sometimes a diet coke. Let’s just say it’s a work in progress.
Anyway, they say that stevia won’t kill you, so I decided to give it a shot. I know, I’m totally late to the party. If you’ve decided that “they” are liars and have it all wrong, you could totally sub in some agave nectar for a nice natural sweetness.
When I first started thinking about creating a rosemary lemonade, I thought it was this new, unique idea that most people would find crazy, until they tried it and discovered my visionary genius qualities. Then they started popping up all over the internet. Womp womp. Still, it’s delicious, fresh, summery, and totally not as weird as it sounds. I make mine on the tart end because I want that more natural taste, but feel free to add a little extra sweetness if you prefer. Either way, you will love this lemonade!
- 6 cups filtered water
- 3-4 sprigs rosemary
- Juice from 6 large lemons (or about 1 cup fresh lemon juice)
- 20 drops stevia (or 2/3 cup agave nectar)
- Bring one cup water to a boil Add rosemary, remove from heat and allow to cool completely. Add 5 cups cold water, lemon juice and stevia. You may discard rosemary sprigs or allow to stay in for some extra rosemary flavor.
- Store refrigerated in an airtight container for up to one week. Serve over ice with extra rosemary and lemon slices if desired.