I serve this lemonade alongside a nice Sunday roast and in Spring it is the perfect partner to roast lamb. Try it with some sparkling water and place some Star Anise or in-season cherries in an icecube tray to serve with the lemonade.
- 6 sprigs of fresh irish rosemary
- 6 large fresh lemons
- 200 g caster sugar
- 250 g sparkling ballygowan water
- star anise or in-season cherries for icecubes
- Place the sugar and water in a heavy bottomed saucepan on a medium heat.
- Stir continuously with a wooden spoon until all the sugar is dissolved.
- Once the sugar has dissolved, simmer the syrup and add in four sprigs of rosemary and allow to infuse for five minutes.
- Place the pan off the stove and allow to cool with the rosemary intact for 4-6 hours.
- Sieve the syrup removing all traces of rosemary, then add the juice of 5 lemons including the lemon bits.
- Top with 2 litres of sparkling Ballygowan water.
- Decorate with two sprigs of fresh rosemary and some lemon slices.
- Place the Star Anise or cherry icecubes in your serving glasses and pour the lemonade over the icecubes for a refreshing cool taste.
If you are worried about the amount of sugar in this recipe, reduce the sugar content and replace with a few generous tablespoons of Lisanely runny Irish honey. This would be recommended if you are making this lemonade for kids. The stock syrup can keep nicely in the fridge for up to a week, so double the stock syrup recipe and keep in the fridge to celebrate the sun coming out!