Go Back

Mint and Rosemary Lemonade with Vanilla healthy drinks recipes

I make this when the air feels heavy and the kitchen begs for something bright. We slice big lemons and let them rest with mint and rosemary and a kiss of vanilla. The mix wakes up fast and the scent fills the room. This sits on my counter while I tidy up. By the time I come back the sugar melts and the fruit looks glossy and ready. This mint lemonade recipe came from summers that ran long. We packed jars for the porch and passed them around. The herbs give calm and a little lift. I call this one of my healthy drinks recipes since it leans on fresh fruit and clean flavor. Friends ask for a refill before the ice has time to clink. I do not blame them. Recipes and drinks often feel fussy. This one stays simple and kind. You can spot how the rosemary plays nice with the citrus. I tuck in a sprig and smile. Vanilla rounds the edges and makes the tart feel soft. For herb fans this joins my short list of recipes with rosemary and my go to rosemary recipes. If you love fresh herbs it also fits right into mint recipes. Readers who grew up with Southern Living Recipes will nod and say yes that feels right.
Prep Time10 minutes
Total Time10 minutes
Course: Drink
Cuisine: American
Keywords: healthy drinks recipes, lemonade, mint lemonade recipe, mint recipes, recipes and drinks, recipes with rosemary, rosemary recipes, Southern Living Recipes, summer drinks, vanilla lemonade
Servings: 6 servings
Author: Elena

Ingredients

  • 8 large lemons washed and sliced into thick rounds
  • 1 cup sucanat or granulated sugar
  • 10 sprigs fresh mint plus more for garnish
  • 2 sprigs fresh rosemary plus more for garnish
  • 1 slash 2 vanilla bean seeds and pod or 2 teaspoons vanilla extract
  • 8 cups cold water
  • Ice cubes

Instructions

  1. Set a medium mesh strainer over a large bowl.
  2. Split the vanilla bean and scrape the seeds. Keep the pod.
  3. Place lemon slices in the strainer. Add mint rosemary sugar vanilla seeds and the vanilla pod.
  4. Cover the bowl and chill for 2 to 4 hours to let the lemons release their juice.
  5. Press and massage the fruit through the strainer until the bowl holds the lemon juice and melted sugar. Discard the solids.
  6. Stir in the cold water until the sugar fully dissolves.
  7. Pour into a pitcher with ice. Taste and add more sugar or fresh lemon if you like.
  8. Serve cold with extra mint and rosemary. For a fizzy spin swap part of the water with sparkling water just before serving.

Notes

Use a vanilla bean for the best aroma. If you use extract add it after you strain the lemon juice. For a lighter drink cut the sugar to three quarters cup then adjust to taste. Sparkling water makes a lively finish. To make a party pitcher add thin lemon rounds and a few herb sprigs to the glasses right before serving.