Sparkling Rosemary Ginger Lemonade
Bursting with zesty lemon, this Sparkling Rosemary Ginger lemonade is sweet with a ginger punch that is sure to quench the heat. Made from an easy syrup base, just add sparkling water to serve.
Ingredients
- 2½ cups granulated sugar
- 1 cup water
- 1 cup lemon juice , freshly squeezed
- zest from medium-large 1 lemon
- 1 branch rosemary large
- 3 tbsp grated ginger add more or less depending on desired "spicy" level
- 3 large slices of ginger , outer skin peeled
- 1 bottle sparkling water , as needed to serve
Instructions
- In a sauce pot, combine all the ingredients (except the rosemary brand and sparkling water) and bring to a boil over medium heat.
- Lower to a simmer and continue stirring, until the sugar is completely dissolved. Cook for another 3 minutes until it reaches a thickened syrup consistency.
- Let cool for 5 minutes then strain into a clean glass jar, then add in the rosemary, and 3 large slices of ginger. Seal and chill in the fridge for a minimum of 30 minutes.
- When ready to serve, spoon at least 3 tbsp of the lemonade sugar syrup (add ice if desired) and pour in sparkling water into your desired drinking glass. Decorate with rosemary branches and lemon wedges.
Notes
NOTES:
STORAGE: Store the syrup in an airtight jar so it keeps fresh. I find a mason jar or glass jar with a rubber seal and clip lock works best.
USE By: In the fridge, the syrup can last 1 month, and in the freezer it lasts 2-3 months.
TO FREEZE: Spoon into an ice cube tray, and when ready to serve, you can dissolve the cubes with sparkling water.