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Prep Time 5 minutes
Cook Time 20 minutes
Author PLVNTFOOD by Chef Brianna Gallo


  • 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


  1. 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.

  2. 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.
  3. 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.