Rosemary Lemonade

By: Amie Pagan

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The first time I had rosemary lemonade was during a family vacation to Savannah. We were staying at the Westin, and every time we walked through the lobby there was a dispenser filled with ice-cold rosemary lemonade waiting for guests. The kids couldn’t get enough of it, and neither could I. It was bright, refreshing, and just a little different from the lemonade we were used to.

The moment we got home, I set out to recreate it in my own kitchen. After a little experimenting, this version became the one we loved most, and it has been a summer staple ever since. Fresh lemon juice, a simple rosemary-infused syrup, and plenty of ice come together to create a drink that feels both nostalgic and special. Whether you’re serving it at a backyard barbecue, a pool day gathering, or simply enjoying a glass on the porch, this rosemary lemonade tastes like summer in every sip.

WHAT YOU’LL NEED

  • FRESH LEMONS: You’ll need plenty of fresh lemon juice for the brightest flavor. Since this recipe is all about simplicity, freshly squeezed lemons make all the difference.
  • GRANULATED SUGAR: Sweetens the lemonade and is dissolved into a simple syrup for the smoothest texture.
  • WATER: Used for both the rosemary simple syrup and to dilute the lemonade to the perfect balance.
  • FRESH ROSEMARY SPRIGS: Infused into the simple syrup, rosemary adds a subtle herbal note that elevates classic lemonade into something a little more special.
  • LEMON SLICES & ROSEMARY: Optional, but highly recommended for garnish.
  • ICE: For serving

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Stir the sugar and water together in a medium saucepan until sugar is fully dissolved. Add the rosemary sprigs, and simmer for 5 minutes.  Remove from heat, and let it cool completely. Remove the rosemary sprigs and set aside.

Step 2: Juice lemons, combine with water and simple syrup mixture to taste. I use the entire batch of simply syrup, but if you like it less sweet and more tart you can use less. Mix well and refrigerate.

Step 3: Serve over ice and garnish with a lemon slice and rosemary sprig.

GET CREATIVE:

You can pour your lemonade into popsicle molds, for a refreshing summer treat. Also perfect after a Mediterranean meal.

Rosemary Lemonade


Ingredients

    FOR THE SIMPLE SYRUP:
  • 1 cup granulated sugar
  • 1 cup water
  • 3-4 sprigs fresh rosemary

    • FOR THE LEMONADE

  • 1 cup fresh squeezed lemon juice (from about 8 lemons)
  • 4 cups cold water
  • the simple syrup

Directions

  1. Stir the sugar and water together in a medium saucepan until sugar is fully dissolved. Add the rosemary sprigs, and simmer for 5 minutes.  Remove from heat, and let it cool completely. Remove the rosemary sprigs and set aside.
  2. Juice lemons, combine with water and simple syrup mixture to taste. I use the entire batch of simply syrup, but if you like it less sweet and more tart you can use less. Mix well and refrigerate.
  3. Serve over ice and garnish with a lemon slice and rosemary sprig.

Hi, I’m Amie

Welcome to The Baker Who Cooks — where recipes, gatherings, and everyday life come together. While I spent years as a baker, my heart has always been at the kitchen table. This space is where I share my passion for cooking, entertaining, and creating meaningful moments through food. Here, you’ll find tried-and-true recipes, lifestyle inspiration, and the everyday joys that make a house feel like home. Read more…

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