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.
Want more recipes? Check out all our chef recipes here!
Love looking at food photos? Follow us on Instagram and like our Chef’s photos!