HONEY ROSEMARY LEMONADE
Photography by Angie Norwood Browne
1 ½ cups sugar
2 sprigs fresh rosemary (+ more if you want it for garnish)
½ cup honey
juice from 7 large lemons
heat 1 cup water, sugar and rosemary in a pot over med heat and bring to a boil. Let boil for 5 min, stirring. Remove from heat, cover and let steep for 1 ½ hours.
Once cool, add the honey, lemon juice and 3 cups of water (bubbly or flat). Remove rosemary sprigs. Strain lemonade into a pitcher and chill. Serve garnished with fresh rosemary sprigs and lemon slices.
(based on recipe from the Good Stuff Cookbook by Spike Mendelsohn)
food styling Emily Browne
Hi Angie! these Photos are beautiful and its great to see what you and emily worked on! I can’t wait to show friends over here! Love, Caroline
Yummy. What a great day to have lemonade. I’ve never thought of rosemary with it! Only on baked French fries! Great picture. Have a good day.