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