Amalfi Rosemary Sparkling Lemonade

Instructions

1. 1

   Wash lemons thoroughly under cool water. Fine-grate the zest from 1 lemon to yield 1 teaspoon, then squeeze enough lemons to obtain 150 ml of fresh lemon juice. Rinse 4 fresh rosemary sprigs, pat them dry with paper towels, and set out a small saucepan and a glass pitcher.

2. 2

   Place the small saucepan over medium heat. Add 150 g granulated sugar, 250 ml tap water, and the lemon zest. Stir constantly with a wooden spoon for 3 to 4 minutes until the sugar crystals dissolve completely and the liquid reaches a gentle, clear simmer.

3. 3

   Turn off the heat immediately. Submerge the 4 fresh rosemary sprigs into the hot sugar syrup, pressing them down gently with a spoon. Cover the saucepan with a lid and let the herbs steep for 10 minutes so the essential oils infuse without adding harsh bitter notes.

4. 4

   Pour the steeped syrup through a fine mesh strainer directly into the glass pitcher to remove the rosemary sprigs and zest. Stir in the 150 ml squeezed lemon juice, then place the pitcher in the refrigerator for 15 minutes until completely chilled.

5. 5

   Divide 300 g of ice cubes among 4 tall serving glasses and drop a thin lemon slice into each glass. Pour the cooled lemon syrup base evenly across all four glasses, filling each roughly one-third full.

6. 6

   Top off each glass with 750 ml chilled sparkling water divided equally. Stir gently with a long cocktail spoon to mix the bubbly mineral water with the lemon syrup. Garnish with a small fresh rosemary sprig and serve cold right away.