Juniper Rosemary Lemonade

Simple Syrup
  • 1 cup sugar 4359
    Redpath Sugar Special Fine 2KG
    $2.23 • Ea
  • 1 cup water 4360
  • 2 tbsp juniper berries, lightly crushed 4361
  • 3 sprigs rosemary 4362
    Rosemary 20G
    $1.46 • Ea
  • 4 to 6 lemons 4363
    Lemon 1EA
    $1.08 • Ea
  • 1/4 cup sugar 4364
  • 2 1/2 cups water, chilled 4365
  • Rosemary sprigs 4366
  • Whole juniper berries 4367
  • Grilled lemon slices 4368
  • Blueberries (optional) 4369


Combine sugar, water, juniper berries, and rosemary in a saucepan and bring to a simmer over medium/high heat. Reduce to medium and simmer 3 to 5 minutes. Remove from heat and cover; steep 30 minutes. Strain through a fine chinois or coffee filter and allow to cool slightly. Cover tightly and chill thoroughly before use.

Grilled Lemons:

Preheat gas or charcoal grill for high direct cooking. Alternately, preheat a grill pan on high heat. Wash and halve all but one lemon. Slice last lemon into 1/8-inch slices. Place sugar onto a plate; lay lemon halves and slices cut side down on sugar. Place lemons on hot grill and allow sugar to caramelize, 4 to 7 minutes for the halves and 2 minutes per side for the slices. Remove from heat and allow halves to cool slightly. Set slices aside for garnish.


Juice the grilled lemons, keeping the pulp. In a large pitcher, combine 1 cup lemon juice, 1 cup infused syrup, and 2 1/2 cups chilled water. Mix thoroughly. Fill glasses with ice and pour lemonade over. Garnish with rosemary spring, juniper berries, and grilled lemon slice.