Food and Recipes Recipes Vanilla-Rosemary Lemonade This is exceptional when made with freshly squeezed lemon juice. It might take you a while to squeeze all those lemons but, trust us, it's worth it. The vanilla bean and rosemary sprigs add a fancy touch for every occasion. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 25, 2018 Print Share Share Tweet Pin Email Photo: Ralph Anderson Hands On Time: 40 mins Total Time: 4 hrs 10 mins Yield: 6 cups Ingredients 1 1/2 cups sugar 1 vanilla bean, split 3 small fresh rosemary sprigs 3 cups water 3 cups fresh lemon juice (about 26 to 30 lemons)* Garnish: fresh rosemary sprigs, lemon slices (optional) Directions Combine sugar, vanilla bean, 3 small fresh rosemary sprigs, and water in a medium saucepan. Bring to a light boil over medium heat, stirring occasionally. Simmer 5 minutes. Remove from heat, and let cool 30 minutes. Pour through a fine wire-mesh strainer into a large pitcher, discarding solids. Stir in fresh lemon juice. Cover and chill 3 to 48 hours. Stir just before serving over ice. Garnish, if desired. * 3 (5-oz.) containers frozen lemon juice, thawed, may be substituted. Print