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Mint and Rosemary Lemonade with Vanilla Recipe

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4.1 from 12 reviews

A refreshing Mint and Rosemary Lemonade with a subtle hint of vanilla, perfect for cooling down on a warm day. This naturally sweetened beverage combines the zestiness of fresh lemons with aromatic herbs and the sweetness of sucanat, offering a deliciously invigorating drink that can be enjoyed anytime.

  • Total Time: 3 to 4 hours infusion time (preferably overnight)
  • Yield: 6 servings

Ingredients

For the Lemonade Concentrate

  • 8 large lemons, washed and sliced into 1/2 inch slices
  • 1 cup sucanat (unrefined cane sugar)
  • 10 sprigs fresh mint
  • 2 sprigs fresh rosemary, plus extra for garnish
  • 1/2 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)

To Serve

  • 8 cups cold water
  • Ice cubes

Instructions

  1. Prepare Strainer and Vanilla: Place a medium mesh strainer in a bowl and set it aside. Scrape the seeds from the vanilla bean into a small bowl, keeping the scraped pod for infusion.
  2. Combine Ingredients in Strainer: Arrange the lemon slices, sucanat, mint sprigs, rosemary sprigs, vanilla seeds, and the vanilla pod inside the strainer.
  3. Massage to Release Juices: Using clean hands, gently massage the lemon slices and herbs to extract the lemon juice and blend all ingredients without crushing the strainer.
  4. Refrigerate to Infuse: Cover the bowl and strainer with plastic wrap and refrigerate for at least 3 to 4 hours, though preferably overnight, allowing the flavors to meld and sugars to dissolve.
  5. Extract Concentrated Juice: The next day, gently massage the contents again with clean hands to maximize juice extraction. Strain the mixture, discarding all solids.
  6. Mix with Cold Water: Pour the concentrated lemon juice into a large pitcher and stir in 8 cups of cold water to dilute to taste.
  7. Serve with Ice and Garnish: Fill mason jars with ice, pour the lemonade over, and garnish each serving with a fresh rosemary sprig for a fragrant touch.

Notes

  • For a stronger vanilla flavor, use the full vanilla bean or add an extra teaspoon of vanilla extract.
  • The lemonade can be made a day ahead to enhance flavor infusion and make serving quick and easy.
  • Adjust sweetness by adding more or less sucanat based on personal preference.
  • This recipe uses natural sucanat sugar, but light brown sugar or honey can be substituted.
  • Store leftover lemonade in the refrigerator and consume within 2-3 days for best freshness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Beverage
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/mint-and-rosemary-lemonade-with-vanilla-recipe/