This Apricot Rosemary Lemonade is a refreshing summertime drink that’s made with fresh lemons and an apricot-rosemary compote that’s been strained and added to the lemonade.
Is there such thing as apricot overload? I’m going to say NO—seriously, they seem to pair well with so.many.things! Like, LEMONADE. Oh yeah.
How was your weekend? Were you able to spend time with your dad I hope?! Miguel, my brother, Layla and I all drove up to Ohio to spend time with my dad for the day, and it was really nice. I was convinced it was going to rain the whole day, but the rain held off so we were able to spend the majority of the day outside. Thanks rain!
As for this recipe… doesn’t lemonade remind you of being a kid? Lemonade stands and summertime? It certainly does for me. In fact, I recently took Layla on a walk and we passed two kids with a lemonade stand. I think they were charging 50 cents or a dollar for a glass, and I couldn’t pass it up, party because I love lemonade but mostly because the kids were so cute. Truthfully, it’s rare that I crave a sweeter non-alcoholic beverage—give me all the water, coffee, smoothies, cocktails—but lemonade? Not usually, but after I made this recipe I immediately knew I’d be making lemonade all summer long. I mean really, talk about refreshing! If it’s been a hot minute since you’ve had lemonade 1) I get it and 2) that needs to change.
This apricot rosemary lemonade is made with fresh lemons+water, and then you essentially create an apricot rosemary compote, break down the apricots, and then strain them through a fine mesh strainer before adding them to the lemonade. It’s really easy to make, and a nice little change from regular lemonade.
Like with most recipes, feel free to adjust to taste. Lemons have a stronger flavor than apricots, so it’s a mild apricot rosemary flavor, but I found it to be just right.
Oh and remember, you’re never too old to enjoy a glass of lemonade! Also remember: this would probably be delicious with some booze in it too, if that’s more your style.
- 3 lemons
- For the compote:
- 7 apricots, cut into bite-size pieces
- 2 tsp fresh rosemary
- 2 tbsp granulated sugar
- ¼ cup water
- Begin by making the compote: add chopped apricots, rosemary, sugar, and water to a saucepan over high heat. Bring to a boil, and then reduce heat to a simmer, using a wooden spoon to crush the apricots, creating an apricot compote.
- Allow the compote to simmer on low heat for approximately 10 minutes, and then strain compote through a fine mesh strainer and into a large pitcher.
- Add fresh lemon juice from 3 lemons to the pitcher, and then fill the rest of the pitcher with water.
- Stir lemonade and enjoy!