Our subtropical climate is gently easing into cooler temperatures. Meanwhile, the garden is in a state between summer fruits and winter vegetables. This is a time when we fall back on a few constants in the garden, including rosemary and Meyer lemons.
Rosemary is a perennial herb that can double as a nice landscape plant. Traditional varieties make nice shrubs. Low varieties, called prostrate or creeping rosemary, can be used as a ground cover. It tolerates sandy soil and a neglectful gardener. 
The Meyer lemon tree is a heavy producer, often giving us two big crops a year. I freeze the juice, but it seems I have another crop ripening before I can use what’s frozen.
I prefer it fresh, so I make lots of lemonade. I love infusing the simple syrup with herbs. Rosemary is my favorite, and we’ve always got it. It adds a fragrant herbal kick that’s refreshing after working in the garden on a hot day. It’s even better at the end of the day, enjoyed on the porch with a splash of gin.
- 1 1/2 cups water
- 1 cup sugar
- 6 sprigs rosemary
- 1 1/2 cups Meyer lemon juice
- 4 cups ice
- 3 cups water (or seltzer water for sparkling lemonade)
- additional sprigs of rosemary and lemon slices, for garnish
- gin
- In a small saucepan over medium heat, stir the sugar into the water until it's completely dissolved. Add the rosemary sprigs (trim them to fit in the pot if necessary). Turn off the heat and allow it to cool to room temperature.
- Strain the rosemary syrup into a large pitcher. Add the lemon juice and stir. Add ice and water or seltzer. Serve over ice, with a shot of gin if desired, garnished with lemon slices and rosemary.
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