Rosemary-Infused Lemonade

• 2 small sprigs fresh rosemary, plus more for serving (optional)
• Kosher salt
• 1 cup fresh lemon juice, or more to taste
• 1/2 cup agave nectar or other natural sweetener, or more to taste
• Lemon slices, for serving (optional)

1. Bring 6 cups water to a boil in a saucepan.
2. Remove from the heat and add the rosemary and a pinch of salt.
3. Cover and steep, 30 minutes.
4. Strain into a pitcher and cool to room temperature.
5. Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher.
6. Add more lemon juice or agave nectar to taste.
7. Serve over ice with more rosemary and/or lemon slices, if desired.
8. Photograph by Yunhee Kim

rosemary, kosher salt, lemon juice, lemon slices

Taken from www.foodnetwork.com/recipes/marcela-valladolid/rosemary-infused-lemonade-recipe.html (may not work)