Vanilla-Rosemary Lemonade

I’m getting to do something this coming weekend that I’ve been wanting to do for years: Host a Kentucky Derby party.

Why have I always had a fascination for this grand Southern tradition, you ask? I couldn’t even begin to tell you. It’s actually sort of ironic since I have an unnatural apprehension when it comes to horses. {I know, weird. I’m also not a fan of birds.}

I’ve certainly never had a great experience with Derby, either. One year, Steve and I decided to watch the race. Though we’re not really horse race kind of folks, we figured we had nothing to lose… it is known as “The Fastest Two Minutes in Sports”, after all.  We could handle two minutes of an event we had no real interest in.

As it turns out, the horse I decided to root for, Eight Belles {the first filly to win a trio of important races… girl power!}, collapsed and was put down within minutes of coming in second at the Derby. I was horrified! {And I vowed never to root for any other horse lest I jinx them into an untimely death.}

And yet, every year around this time, I find myself yearning to don a big, ridiculous hat and sip a Mint Julep out of a silver cup. Call me crazy.

Anyway, this year I’m giving in to my Derby desires. I’m going all out — adorable Derby evites from Paperless Post, a request for guests to come in Derby-appropriate attire, a hat contest, and a full Southern menu! {As well as few other surprises I can’t share in case any of the guests are reading this!}

I’d like to say I’ll be sharing all of the fabulous dishes I’ll be making with you, but the truth is, party planning — though one of my very favorite things to do — overwhelms me, and I don’t want to pressure myself by promising to share recipes and not being able to deliver. {Though, if I am able to stick to my timeline this week and all goes as planned, I will most definitely document any recipes you shouldn’t live without.}

If you want to take a peek at how things are coming along this week, I’ll be sharing snippets on my Instagram and Facebook accounts, so feel free to join me pre-meltdown… I mean, pre-party. 😉

Meanwhile, I’m sharing this fresh lemonade recipe: Vanilla-Rosemary Lemonade! A gorgeous beverage for any party and a good alternative to juleps for those who don’t care for bourbon. {Unlike me.}

Lemonade already conjures images in my mind of lazy afternoons, porch swings, and beautiful plantation homes, so it just made sense to make this drink for an occasion that’s steeped in Southern tradition. Plus, with most of your spring herb gardens in full bloom {totally jealous. I’m a natural plant killer.}, you’ll need some recipes that use up all of that rosemary.

Grab a glass and place your bets… this here’s a guaranteed winner.

Print Recipe

Vanilla-Rosemary Lemonade

Vanilla-Rosemary Lemonade! This fresh lemonade recipe gets a flavor upgrade with the addition of real vanilla bean and fragrant rosemary. A perfect sipper for showers, parties and summertime porch sittin’!

Prep Time3 hrs

Cook Time27 mins

Total Time3 hrs 27 mins

Course: Drinks

Cuisine: American

Keyword: vanilla

Servings: 6 cups

Author: The Kitchen Prep

Ingredients

• 1 1/2 cups sugar
• 1 vanilla bean split
• 3 sprigs fresh rosemary
• 3 cups water
• 3 cups fresh lemon juice {18-20 lemons} OR 7.5 ounces thawed frozen lemon juice
• {Optional} Sparkling water

Instructions

• In a medium saucepan, combine sugar, vanilla bean, rosemary and water. Bring to a boil over medium heat, then reduce heat slightly and let simmer for 5-7 minutes.
• Remove from heat and let steep until slightly cooled, 10-15 minutes, pressing on the solids from time to time.
• In a large pitcher, pour lemon juice and syrup mixture, straining with a fine mesh sieve. Discard solids. Mix well.
• Cover and refrigerate for 3 hours or until cold.
• Stir and serve over ice. For an effervescent touch, add a splash of sparkling water. Garnish with lemon and rosemary sprigs if desired.

Notes

This recipe was barely adapted from Southern Living.