Rosemary-Blueberry Lemonade
Check out recipes posted every Friday from our chefs! Today's recipe by Fort Myers, Florida's Executive Chef, Jillian Lane!
Materials
Simple Syrup
- 2 cups Cane Sugar
- 2 cups Spring Water
- 3 lg Rosemary Sprigs
Lemonade
- 1 cup Lemon Juice freshly squeezed, about 6 lemons
- 3 cups Spring Water
- 2 cups Blueberries divided, reserve 1/2 cup for garnish. Use fresh, you can also freeze them in advance
- Sparkling Water to top off your drink
- Rosemary Sprigs for garnish
Instructions
Make the simple syrup…
- In a small pot, over medium heat stir together the sugar, water and rosemary sprigs. Bring to a light simmer allowing the sugar to completely dissolve, approximately 8 minutes. Pull from heat and allow to cool completely. You can leave the rosemary in as it cools, make sure you strain the syrup before using.
Create the Lemonade…
- Strain the simple syrup and lemon juice into a large, decorative pitcher, add water and stir well. Add enough ice to chill completely, about 8 cups. Add 1 ½ cups blueberries and 3 large rosemary sprigs and gently stir.Serve with a rosemary sprig, blueberry and a splash of sparkling water.