On a hot day, when you’re thirsty and tired, a glass of rosemary-infused watermelon lemonade is a beautiful, delicious, refreshing treat. I haven’t made any yet this summer, for a couple of reasons, even though the weather has turned plenty hot and muggy. First, my rosemary plant died. Second, cutting up all that watermelon is a juicy, dripping, messy job. So my wish this week is for someone else to make the lemonade – and clean up afterwards. Although, you know, it really isn’t that bad, so maybe I’ll buy a new rosemary plant, and a good ripe melon . . . I’d still like someone else to clean up afterwards, but in the meantime, mmmm-mm. What’s your favorite refreshing summer drink?
Rosemary-infused Watermelon Lemonade
2 cups water
3/4 cup white sugar
1 sprig rosemary leaves, chopped
2 cups lemon juice
12 cups cubed, seeded watermelon
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.
Strain the rosemary syrup into a blender. Add a third of the lemon juice and a third of the watermelon. Cover, and puree until smooth. Pour into a pitcher.
Puree another third of the lemon juice and watermelon. Add to pitcher and repeat with last of lemon juice and watermelon.
Stir the lemonade before serving.