Honey, Ginger Sparkling Lemonade with Rosemary

A sparkling dose of summer. 

My friend Beda and I have an ongoing long distance food affair. Settled in a small town in Colorado, we send each other recipes on a regular basis, recommending new food books and asking for tips on what we should bring as a side to the dinner party we got invited to. So it’s only fitting that when I went to visit we had to make a recipe that complemented the late spring Colorado sun.

Believers in multi-purpose food and drink, we decided on sparkling lemonade, equally as refreshing for a post-hike drink as it is a balmy evening cocktail spiked with bourbon.

Local honey is essential in this recipe – don’t switch out sugar in the simple syrup. Add in locally grown rosemary and set up a table in the sunlit backyard, and you have a special moment between friends. Enjoy!

Honey, Ginger Sparkling Lemonade with Rosemary

1 cup honey

1 cup water

Juice of 7 Meyer lemons

1/2 cup minced ginger

6-10 full rosemary stalks

1.25 liter bottle of sparkling water

Ice cubes


Your liquor of choice. We recommend bourbon or vodka.


To make simple syrup, place honey, water and two rosemary stalks in a saucepan and warm over medium heat while constantly stirring until honey is completely dissolved. Add in ginger. Leave on heat for a 2-3 more minutes, regularly stirring, to increase rosemary flavor. Let sit for 30-60 minutes to cool down. Note: for a stronger rosemary flavor, muddle the rosemary first and let the simple syrup sit for longer.

Strain simple syrup into a pitcher and add in lemon juice, top off with ice cubes and sparkling water.

Garnish with rosemary and serve in mason jars.

Images: Anna Brones, Gordon Klco

Anna Brones

Anna Brones is a food + travel writer with a love for coffee and bikes. She is the author of The Culinary Cyclist and Fika: The Art of the Swedish Coffee Break. Catch her weekly column, Foodie Underground.