Rosemary Infused Watermelon Lemonade Recipes

Steps:

• Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature.
• Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.

Steps:

• Peel the watermelon and cut the flesh into large chunks. Purée them in a blender until smooth. Pour the purée through a fine-mesh strainer, and discard the solids.
• Pour the strained watermelon into an ice-cube tray (plastic, not silicon). Freeze until solid.
• Make simple syrup: In a small saucepan combine sugar with 1 cup water, and place over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and chill.
• In another pot bring 6 cups water to a boil. Remove from heat, and add lemon rinds and pulp. Cover, let steep for 10 minutes and then strain.
• Combine strained liquid in a pitcher with lemon juice. Refrigerate until ready to serve. (Fruit mixture and simple syrup can be refrigerated separately for a couple of days, until needed.)
• Before serving, add simple syrup to taste, and add vodka to make it boozy if you like. Serve in glasses over the watermelon ice cubes.

Steps:

• Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
• Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

Steps:

• In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.

Steps:

• Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
• Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.