This is a delicious recipe I discovered years ago in the Café Flora cookbook. Personally, I could do with a little less sugar than what's called for in the book. But that's an easy adjustment to accommodate your taste. And one must like rosemary or I can see how this drink might not be appealing. Again, this can also be adjusted to taste. Luckily, we love rosemary and have it growing in the yard. In fact, it grows all over town as an ornamental gone wild.
Here are the details:
1 bunch rosemary - 8 6 inch sprigs (1 ounce)
4 C water plus more as needed
1 C sugar
1 C freshly squeezed lemon juice (about 6 lemons)
In a saucepan cover rosemary with water and bring to a boil. Simmer 20 minutes. Strain rosemary water into a 2 quart pitcher and dissolve sugar in the hot rosemary water. Set aside to cool. Once cool, add the lemon juice and enough water to make 2 quarts. Serve chilled.
How easy was that?