Mint Lemonade with Rosemary

For the syrup:
Pour water and sugar into a small pot and bring it to a simmer. Tear 1 to 2 springs of rosemary and add to the syrup. Simmer for a 1 or 2 minutes, stirring. Remove from heat and set aside.

For the lemonade:
Pour lemon juice into a jug and add water. Chop mint thinly and add. Stir.

Chop the mint thinly and add to the mix. Stir.

In a glass, put lots of ice cubes in and add about 1 cup mint lemonade. Add syrup, around 2 to 3 teaspoons depending how sweet you like it. Add a rosemary sprig.

Tip: It’s best to serve the lemonade straight after making it to get the most out of the fresh herbs. However, if you want to make it ahead for the next day, I suggest you add the mint at the last moment.