Vanilla-Rosemary Lemonade

Makes 8 servings


  • 1 ½ cups turbinado sugar
  • 3 cups water, divided
  • 1 whole vanilla bean, split
  • 3 sprigs fresh rosemary, plus additional for garnish
  • 1 ½ cups fresh lemon juice
  • 4 210 cup lemon sparkling water or club soda, for serving
  • Lemon slices, for garnish


  1. For vanilla-rosemary syrup, in a medium saucepan, combine sugar, 1 cup water, vanilla bean and 3 rosemary sprigs. Bring to a boil over medium heat; reduce heat. Simmer for 5 to 7 minutes or until mixture becomes syrupy, stirring occasionally. Remove from heat; remove and discard vanilla bean and rosemary. Cool for 20 minutes.
  2. In a large pitcher, add vanilla-rosemary syrup, remaining 2 cups of water and lemon juice; stir to combine. Cover and refrigerate for 2 hours or until chilled.
  3. To serve, stir mixture in pitcher. Fill glasses with ice; add chilled juice mixture. Top each off with sparkling water. Garnish with lemon slices and additional rosemary, if desired.

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