Courtesy of Emily Majer, Nature’s Inventory

INGREDIENTS:

The juice from 10 large lemons
10 long sprigs of fresh rosemary
3/4 c sugar
1/2 gallon water
1 gallon pitcher
Lots of ice
The zest from one lemon (optional)

DIRECTIONS:

Boil 4 cups of water and add 5 sprigs of rosemary. Let this steep, covered, for 30 minutes. Remove the old rosemary and stir in sugar.

Transfer this mixture into your gallon pitcher and add the lemon juice. Add ice until the pitcher is full (this will cool the still hot water, and make it ready for drinking).

Serve in large glasses with a new sprig of fresh rosemary in each cup. If desired, garnish each glass with fresh zest--use a vegetable peeler (not a zester) to peel only the yellow part of the lemon rind. The zest should be the width of a pencil.

To make SASSY Rosemary Lemonade, mix ice, 2 oz. citrus vodka, and 4 oz. of lemonade in a martini shaker. Shake, strain into a chilled martini glass, garnish, and serve.