From The Fresh Honey Cookbook, by the late Chef Laurey Masterton, an Asheville-based restaurant owner, food pioneer, and cancer activist.
In Laurey’s words, “This recipe started with my friend, Chris, who shared many of her favorite recipes from her travels in Mexico. This is one of my favorites, though her version was made with sugar. The honey here adds a layer of complexity that makes the flavor so much more interesting. We now serve her not-too-sweet rosemary lemonade in my cafe on a regular basis, varying the type of honey according to availability.”
Makes about 11 cups
½ cup honey, preferably sage honey
4 fresh rosemary sprigs
12 lemons, or enough to make about 2 cups juice Additional rosemary sprigs for garnish
To make a simple syrup, combine the honey and½ cup water in a small saucepan and bring to a boil over high heat.
Remove from the heat and add 4 of the rosemary sprigs; let them steep in the syrup until it has cooled to room temperature.
Remove the rosemary and discard.
Squeeze the lemons and combine with the rosemary-honey syrup in a large pitcher or container; stir in 8 cups water. Pour into ice-filled glasses and garnish with rosemary sprigs.