Recently, I was out in the field for work and my co-worker suggested lunch at Papacitos in Greenpoint, Brooklyn. I highly recommend it if you’re in the mood for some tacos – and the best part is they have lots of happy hour lunch specials so you aren’t spending a whole lot either. Along with my tacos, I ordered a rosemary lemonade. Unsure of what to expect, I was anxious to try a twist on one of my all time favorite beverages. And good thing I did – it was love at first sip!
Just as refreshing as your typical tart lemonade, the honey and rosemary add a nice sweetness. You could easily turn this into a summer cocktail by mixing it with either vodka or gin – both would be delicious additions to this drink.
When selecting lemons at the store, they should always feel heavier than they look. Before cutting them in half, roll the lemons around on the cutting board to get even more juice out of them. If you don’t have a juicer, you can use twist a fork around the lemon to help get all of the juice out. I would strongly encourage you to juice your own lemons instead of just buying lemon juice. Not only will you save some pennies, but if you’re going through the trouble of making homemade lemonade, you should really go all the way. It’s worth it.
- 4 cups water, divided
- 2 cups sugar
- 2 sprigs fresh rosemary plus more for garnish
- 8 lemons, divided
- 1/4 cup honey
Bring one cup of water to a boil in a medium sauce pan. Once boiling, add the sugar and stir until it has completely disolved. Add the rosemary, cover and remove from the heat. Allow the rosemary to steep in the simple syrup for one and a half to two hours.
Add the juice from 7 lemons and honey to the simple syrup. Don’t worry too much about getting seeds in, the next step is to strain the syrup and discarding the lemon seeds and rosemary. Pour into a pitcher and add the remaining 3 cups of water. Stir well and chill.
Once chilled, serve the lemonade on ice with lemon wedges and rosemary sprigs.