Hello Spring! What better way to usher in this gorgeous weather than with a strawberry lemonade cocktail? Sometimes, there's nothing like a fresh squeezed lemonade to quench your thirst on a beautiful spring day, or even better, a hot summer day. I had some fresh strawberries on hand, so I threw those in there, because strawberry lemonade is my favorite lemonade combo, aside from sweet tea and lemonade. It's a hard toss up between those two!
I wanted to throw in some fresh herbs from the garden, but couldn't make up my mind on which one! I finally landed on rosemary, and in the end mint and basil lost, but would still be delicious option, maybe in the future. Something has been munching on my mint plant, so some necessary steps are in order to prevent that! Anyway...rosemary it is, in the form of homemade rosemary simple syrup. It's worth it.
Mmmm, fresh chopped strawberries! This is such a delicious and versatile fruit. Its amazing alone, goes well in drinks and smoothies, wonderful with desserts and salads, a perfect pairing with cereal and oatmeal, and the list goes on. Strawberries, I love you!
I just bought this lovely mortar + pestle combination and I am loving it! I've been meaning to buy one for a while, glad I finally did. I used it to crush up the rosemary to release the fragrances. Such a relaxing, fresh aroma.
Oh! How fun are these variegated pink lemons? Yes, real pink lemonade! I just couldn't help but pick them up in the grocery store. I used them in combination with the large meyer lemons, other wise I would have been squeezing lemons for a lot longer, and honestly, I was starting to get thirsty.
In the end, this freshly made lemonade is completed with a prosecco and vodka combo, for a fizzy strawberry lemonade with a kick. I hope it quenches your thirst!
1/2 cup water
1/2 cup sugar
2 sprigs fresh rosemary
1 cup strawberries
1 cup fresh squeezed lemon juice
1 750 ml bottle of prosecco or champagne
6 oz vodka
For the rosemary simple syrup, bruise sprigs using a mortar and pestle or the back of a spoon to release flavor. Combine into a saucepan over medium heat with equal parts sugar and water. Stir until the sugar is dissolved. Set aside and allow to cool.
Add 4 oz of rosemary simple syrup and the strawberries to a blender; puree until combined.
Juice the lemons, about 5-6 to yield a cup of lemon juice.
In a pitcher, add the lemon juice, strawberry puree, vodka, and prosecco, stirring to combine. Serve in barware over ice. Optional garnishments include fresh sliced strawberries, rosemary sprigs, and lemon wedges or or twists.