My love of lemons knows no ends. I add it to everything, including a lemon pasta (post coming soon) that I had not only for dinner but re-made for lunch the next day. I made a cake out of them last year, and they also feature in cookie pops and rice!
My love of lemons is particularly strong in spring; such a new, exciting and refreshing season but devoid of the wonderful fruits of summer. This drink includes some my favourite things, water, lemons and vodka. Use only the best as all the flavours are so subtle!
Plus it’s fun owning beautiful vodka. And drinking Grey Goose at 11 am is much more acceptable than a $30 bottle.
Or at least that’s what I told myself. Yolo (I’m going to look back on that in a year and berate the ship out of myself).
These lemons are home-grown beauties, but lemons are in season all year round here in South Australia. I find them the best in spring but that’s just me! So buy these from your local greengrocer or markets.
I got this recipe from Shutterbean; which by the way is such an aesthetically pleasing site!
This is a twist on her peach and rosemary spritzer. I cannot wait for the stone fruit season later on this year!
Lemon and Rosemary Vodka
Ingredients
3/4 cup sugar (weighing isn’t important here, if you want less sugar do it, see what works!)
1 1/2 cups water
4 lemons cut into thick slices, remove seeds.
4 sprigs rosemary, plus more for garnish
Ice, for serving
Vodka, the best you can afford
Sparkling Mineral Water, the best you can afford I used San Pellegrino
Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add lemons and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. 
Discard rosemary. Transfer lemons with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
The Little Cookbook 
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