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Mint and Rosemary Lemonade with Vanilla in mason jars garnished with rosemary sprigs

Mint and Rosemary Lemonade with Vanilla

An easy to make vanilla rosemary lemonade infused with fresh mint. With just a little bit of prep work, you can easily make lemonade at home.
Course Drink
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 177kcal


  • 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


  • Place medium mesh strainer in a bowl. Set it aside.
  • Scrape the seeds of the vanilla and place them in a small bowl. Do not discard the vanilla pod.
  • Place lemon slices, sugar, mint, rosemary, vanilla seeds, and pod in the strainer.
  • Using your clean hands, gently massage the lemons to (1) get their juices out and (2) mix everything. 
  • Cover it with plastic stretch film and place it in the fridge for at least 3-4 hours or preferably overnight. 
  • In the morning, again using clean hands massage the lemons to get all their juices out. Strain and discard the solids. 
  • Pour the concentrated lemon juice into a large pitcher (or jug) and stir in 8 cups of cold water. 
  • Pour into mason jars filled with ice and garnish with fresh rosemary.


Calories: 177kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 218mg | Fiber: 4g | Sugar: 37g | Vitamin A: 102IU | Vitamin C: 77mg | Calcium: 55mg | Iron: 1mg