Recipe: Rosemary Lemonade

rosemary lemonade squeezed lemons

For those of you who haven’t visited Malaysia before, there’s something you need to know. It’s hot here. Sometimes the rain comes and we all rejoice but for the most part, it’s hot. Really hot. All year round. And on one of those hot days, I decided to make lemonade. Not just any ol’ lemonade. I made some refreshing rosemary lemonade.

rosemary lemonade rosemary lemonade glass

Rosemary Lemonade
Servings: 6


  • 6 large lemons (5 gave me a full cup of lemon juice) plus one extra for garnishing
  • 4 sprigs of rosemary
  • ¾ cup sugar
  • 7 cups of water


  1. Combine 2 cups of water with all the sugar in a small pot and heat over medium flame, stirring constantly, until all the sugar is dissolved. Turn off the heat, throw in 2 sprigs of rosemary and allow to cool. Once cooled, throw away the rosemary sprigs.
  2. Squeeze the lemons to extract 1 cup of juice.
  3. Combine the lemon juice, sugared water and remaining 5 cups of water (cold water, please). Stir well and stick it in the fridge to make that lemon juice really cold.
  4. Serve with ice and garnish with fresh rosemary and a few lemon slices.

PS. You could add a splash of gin if you’re in the mood. Enjoy!


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