Name: Rosemary-Infused Watermelon Lemonade recipe
Ingredients: 2 cups water;¾ cup white sugar;1 sprig rosemary, leaves stripped and chopped;2 cups lemon juice;12 cups cubed seeded watermelon;8 cups ice cubes

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Ingredients

2 cups water ¾ cup white sugar 1 sprig rosemary, leaves stripped and chopped 2 cups lemon juice 12 cups cubed seeded watermelon 8 cups ice cubes

Nutrition Info

156.3 calories carbohydrate: 41.2 g cholesterol: : - fat: 0.3 g fiber: 1.2 g protein: 1.6 g saturatedFat: : - servingSize: - sodium: 4.7 mg sugar: 34.3 g transFat: : - unsaturatedFat: : -

Directions

Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.

Recipe Yield

8 servings

Recipe Note

This is a recipe I created in an effort to duplicate my favorite lemonade from a cafe in downtown L.A. called, well, 'Lemonade'. I don't like it too sweet, so if you want to add more sugar, cool. But I think that this recipe is perfect. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon! Simply fabulous!

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