| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 2 small sprigs fresh rosemary, plus more for serving (optional)
- Kosher salt
- 1 cup fresh lemon juice, or more to taste
- 1/2 cup agave nectar or other natural sweetener, or more to taste
- Lemon slices, for serving (optional)
Instructions
- Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature.
- Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 10 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 90 mg |
Reviews
Wonderful!! I will definitely be making this again!
Very good Marcela. Tastes like a lemonade with a twist, but not all the unhealthy sugar. Fun finding recipes for my huge bush of rosemary.
Great recipe I made the liminade that I saw on your latest show of Mexican made easy my whole family loved i just left out the salt.
I like this take on lemonade. I used splenda the second time I made it. Meyer lemons on the average takes only 4 or so to squeeze. It does take more agave than the recipe recommends.
I decided to try this because we have an abundance of rosemary in our yard. However, it was not worth all the trouble of squeezing enough lemons to make one cup of juice. Although the half cup of agave wasn’t enough, this is probably a good place to start to allow people to sweeten their own drinks to taste. All in all, a different take on lemonade, but to me nowhere near worth the effort.