In these hot summer months, a refreshing drink is one of the best ways to beat the heat. And what better ingredient to use than watermelon?! They’re the best this time of year, and are so hydrating and cooling. Watermelon works with so many different flavors as well, but one of the more unexpected pairings I’ve found to be beyond delicious is watermelon and rosemary. There is just something so incredible about the herbaceous, almost floral rosemary & the cooling, sweet watermelon. Trust me, once you make this it’ll be your go too all summer long.
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Their produce goes fresh from farms to you. Fresher foods = better health! Prices are always low because there is never any waste, inventory, middlemen, or complicated distribution centers. You can order once or subscribe to get weekly or bi-weekly produce. Subscriptions can be updated, paused, or changed at anytime. And you save on the process of ordering, buying, and picking up groceries! They also carry so many amazing vegan products, like different vegan milks, yogurt, cheeses, broths, pastas, jerky, dumplings, etc. on top of a huge selection of the most delicious produce!
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You’ll need to start by making the rosemary syrup. This is what’s going to sweeten your lemonade and give it that beautiful rosemary flavor. For this, simply add your sugar and filtered water into a sauce pan along with your fresh rosemary sprigs. Bring this mixture to a low boil and then reduce to a simmer, and cook for about 10 minutes whisking frequently. Once your sugar has fully dissolved, strain through a fine mesh sieve to remove any rosemary pieces, and set aside to cool. I recommend putting this in the fridge otherwise it will take a while to cool down.
While your rosemary syrup is cooling, you’ll need to get the lemon juice ready. You should definitely be squeezing your own lemons for this recipe, trust me it is well worth the extra effort. Using jarred lemon juice just won’t give the same fresh lemon flavor that we want! For this, take about 6-8 lemons, half them, and squeeze out the juice! You only need one cup of this, so just keep juicing until you get one cups worth!
Once you have your lemon juice prepped and your syrup cooling, we can go ahead and make the base of the lemonade! This again is super simple, grab your watermelon, chop it into chunks, and add it to the blender along with your lemon juice. Blend on high for about a minute until completely smooth! Strain this mixture into a measuring cup, and then set aside until you’re ready to assemble your lemonade.
To make the lemonade, add your syrup into a large pitcher along with your base of watermelon & lemon juice, then stir to combine. Once thats ready, take your 4 cups of filtered water (you can even use sparkling water to make it extra fancy), and add it to the pitcher. Make sure to stir this really well. Once you have this ready, you’re good to go! Serve this lemonade over ice, and with some fresh lemon slices or rosemary sprigs as a garnish.
This recipe is a super minimal effort, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
- 1 cup organic cane sugar
- 1 cup filtered water *for the syrup
- 3 sprigs fresh rosemary
- 1 cup lemon juice 6-8 lemons
- 1 cup watermelon
- 4 cups filtered water *for the lemonade
Make the syrup by adding filtered water, sugar, and rosemary sprigs into a saucepan over medium heat. Bring to a low boil, then reduce to a simmer and allow to cook for about 10 minutes, whisking frequently, until the sugar is dissolved. Strain through a fine mesh sieve and set aside in the fridge to cool down.
Juice your lemons, and add the juice into a blender along with your watermelon. Blend this until smooth, and strain through another fine mesh sieve into a pitcher.
Add your cooled rosemary syrup into the lemon / watermelon juice mixture, and then add your four cups of filtered water & stir well. Serve over ice with an extra lemon slice or fresh rosemary sprigs as a garnish.