Ingredients
8 large lemons, washed and sliced in 1/2 inch slices
1 cup Sucanat, natural sugar, or granulated sugar
10 sprigs of fresh mint
2 sprigs of fresh rosemary, more as a garnish
1/2 vanilla bean, scraped seeds (or 2 teaspoons of vanilla extract)
8 cups of cold water
Ice
Instructions
- Place a medium mesh strainer over a bowl and set it aside.
- Scrape the seeds of the vanilla bean and place them in a small bowl, ensuring to save the vanilla pod.
- Add the lemon slices, sugar, mint, rosemary, vanilla seeds, and the scraped vanilla pod into the strainer.
- Using your clean hands, gently massage the lemons to release their juices and mix all the ingredients together.
- Cover the strainer with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight.
- In the morning, massage the lemons again to release the remaining juice. Strain the mixture and discard the solids.
- Pour the concentrated lemon juice into a large pitcher and stir in 8 cups of cold water.
- Serve over ice in mason jars and garnish with fresh rosemary.
Notes
- Store leftover lemonade in an airtight container or pitcher in the fridge for up to 3 days.
- This recipe is best enjoyed chilled and doesn’t require reheating.
- You can substitute Sucanat with honey, maple syrup, or agave for a different sweetness.
- Fresh herbs work best, but dried herbs can be used in smaller quantities.
- For a fruity variation, add strawberries or raspberries.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Refrigeration
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 24g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
