Summer Rosemary Hawaiian Honey Lemonade

Indulge in the vibrant flavors of Summer and Wai Mele Macadamia Nut Blossom Honey with this invigorating, herb-infused take on traditional lemonade. It's a must-have beverage for those sunny days!

Ingredients:

• 2 small sprigs fresh rosemary
• Pinch of Hawaiian sea salt
• 1 cup fresh-squeezed lemon juice (about 4–6 lemons)
• ½ cup Wai Meli Macadamia Nut Blossom Honey
• 6 cups water (plus 2 cups cold water for mixing)
• Lemon slices, for garnish

Instructions:

• Infuse the Water:
  In a saucepan, bring 6 cups of water to a boil. Remove from heat, add rosemary and a pinch of sea salt. Cover and let steep for 30 minutes.
• Strain & Cool:
  Remove rosemary sprigs and pour the infused water into a large pitcher. Allow it to cool to room temperature.
• Mix the Lemonade:
  Stir in the fresh lemon juice, Wai Meli Macadamia Nut Blossom Honey, and 2 cups cold water. Mix until honey is fully dissolved. Adjust to taste with more lemon juice or honey if desired.
• Serve & Enjoy:
  Serve over ice with lemon slices and an extra sprig of rosemary. For a festive twist, top it off with a splash of sparkling water.

Tip: This lemonade keeps well in the fridge for up to 3 days—perfect for summer gatherings, brunch, or just sipping in the sunshine.