Meyer Lemonade with Rosemary Recipe
Don’t go overboard with the rosemary, because it can quickly overpower the lemonade.  It should give just the subtlest hint of rosemary to compliment the Meyer lemons. Throw in a few of the squeezed Meyer lemon rinds into lemonade to give it an extra brightness of flavor. Citrus have incredible flavor in the oils of their rinds and after squeezing, those oils have been pushed to the surface, just waiting to be used. We make our lemonades with simple syrup, a great staple to always have in the fridge, but you can always just use sugar or agave nectar to taste. Makes  5 1/2 c.

1/2 c (120ml) fresh Meyer Lemon Juice
1 c (240ml) Simple Syrup *recipe follows
4 c (960ml) Water
a couple sprigs of fresh Rosemary

1. Combine all ingredients in a pitcher, adding in a few freshly squeezed rinds of the Meyer lemons.  Stir to combine and serve over ice.

Simple Syrup Recipe
This is our basic simple syrup recipe. We’ll often make variations by substituting palm sugar or agave nectar for some of the light corn syrup or by infusing ginger or mint into the syrup when boiling. They are great for making your own sodas with a soda water. Simple syrup keeps very well, usually for months if your storage jar is sterile before filling. Makes about 3 cups.

2 c (480ml) Water
@ 1 1/2 c (285g) Sugar
1/2 c (170g) light Corn Syrup

1.  Combine all ingredients in a medium saucepan.  Stir and bring to a simmer.  Simmer for 15-20 seconds then take off the heat.  Allow to cool then store in a sterile jar in the refrigerator.