Rosemary Lemonade

23rd May 2013

In late April, I tried a rosemary lemonade for the first time at the Jaleo Las Vegas, a Spanish restaurant within The Cosmopolitan of Las Vegas with the sister restaurant China Poblan. Jaleo and China Poblan are currently my favorite vegan-friendly restaurants in Las Vegas. It was a pretty interesting herbal beverage.

I came across this recipe from A Beautiful Mess and the rosemary lemonade recipe is very simple and easy to follow. They taste almost similar to what I had at Jaleo Las Vegas, but a bit tart. I added more sprigs and doubled the sugar for the right flavor and sweetness.

Pictured below, these are the Bormioli Rocco Aquaria Water Jugs. They are BPA-free, made in Italy, come in 41-ounces and dishwasher-safe. Perfect for two servings of juices. The lids come in different colors, which are perfect to identify your juices. The only addition I would like them to have is easy labeling.


Rosemary Lemonade

Yield: 64 ounces


  • 4-6 medium lemons, freshly squeezed (about 1 cup)
  • 4 sprigs of rosemary, plus more for garnish
  • 1 cup vegan cane sugar
  • 6 cups filtered water
  • Lemon slices for garnish


In a small pot, combine 2 cups water with sugar. Cook over medium heat and stir to dissolve the sugar. Once the sugar has dissolved, turn off the heat and throw in 4 sprigs of rosemary. Allow that it sit for at least two hours for the flavor. Discard the rosemary sprigs. Extract the juice and aim for 1 cup of lemon juice.

In a pitcher, combine the lemon juice, sweetened water, and the remaining cold water (4 cups). Stir together. Serve over ice, garnished with a few lemon slices and rosemary springs.


Adapted from: A Beautiful Mess

Variations: To make ginger lemonade, use 4″ ginger chunk as a substitution for rosemary. Allow that it sit for at least two hours for the flavor.


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