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Recipe of the Day: Rosemary-Blueberry Lemonade

Check out recipes posted every Friday from our chefs! Today's recipe by Fort Myers, Florida's Executive Chef, Jillian Lane!

Rosemary-Blueberry Lemonade

Rosemary Blueberry Lemonade

Make the simple syrup…

  • 2 C  Cane sugar
  • 2 C   Spring water
  • 3 Lg  Rosemary sprigs

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…

  • 1 C  Lemon Juice, freshly squeezed – about 6 lemons
  • 3 C  Spring water
  • 2 C  Blueberries divided, reserve ½ C for garnish.  Use fresh, you can also freeze them in advance.
  • Sparkling water to top off your drink
  • Additional rosemary sprigs for garnish.

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.


Jillian Lane Recipe by: Executive Chef, Jillian Lane

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