Herb-Infused Mint and Rosemary Lemonade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Refreshing lemonade infused with garden-fresh mint and rosemary, sweetened with honey. This American-inspired recipe, ready in about 15 minutes, brings together fresh mint leaves, fresh rosemary, lemons for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 120 calories and feeds 8, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, gently crush mint leaves with the back of a spoon to release oils. Add chopped rosemary and stir to combine.
  2. Step 2: In a pitcher, whisk lemon juice, honey, and mint-rosemary mixture until honey dissolves completely. Stir in 2 cups of cold water.
  3. Step 3: Add remaining 2 cups of cold water and stir gently. Refrigerate for at least 30 minutes to allow herbs to infuse fully.
  4. Step 4: Strain lemonade through a fine-mesh sieve into a clean pitcher, discarding herb solids. Serve over ice with fresh mint sprigs for garnish.

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