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. 

Vanilla-Rosemary Lemonade
Photo: Ralph Anderson
Hands On Time:
40 mins
Total Time:
4 hrs 10 mins
6 cups


  • 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)


  1. 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.

  2. * 3 (5-oz.) containers frozen lemon juice, thawed, may be substituted.

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