If you’re anywhere near me, you might be watching the snow fall on the trees as you lounge on the couch in your oldest and most reliable pair of sweats.
I never noticed how fast snowflakes fall. High school physics taught me that all objects fall at the same rate, but have you ever dropped your goggles in the pool while you were swimming? The plastic fills with water and they sink to the bottom, swiftly hitting the concrete while you scramble to catch them in delayed response, swiping at the water hoping to snag the elastic.
The snowflakes today are falling faster than a pair of sinking goggles.
I was thinking about this today when I felt the sharp sting of cabin fever. I love the snow, and winter in general, but this winter has been a harsh one. Today I am craving the sun on my face*, my feet in the pool, and a cool drink.
*While I can dream about this, it’s important to note that I actually can not handle the sun. My fair Irish skin burns in the dead of winter, and in the summer I am constantly slathering on SPF 75.
While I can’t enjoy those summertime easy-livin’ moments right now, I can do my best to pretend.
This muddled blueberry and rosemary infused lemonade is almost too pretty to drink. The blueberries give this lemonade its vibrant, magenta color, and the rosemary adds extra health benefits. Not only that, but lemon-water is a great way to flush toxins from the body.
This lemonade is delicious and beautiful. I imagine it in big glass punch bowls sitting out at a bridal or baby shower. I imagine women in big hats polishing off full highball glasses, then popping the blueberry garnish into their perfectly lipsticked mouths. Fortunately, this Roseberry Lemonade is crazy easy to make–so drink up, share with friends, and hang tight until summer.
Roseberry Pink (Detox) Lemonade
Yield: about 8 cups
- 1/2 cup zero calorie sweetener of choice
- 1 cup water
- 1 cup fresh lemon juice (Squeeze your own–it’s easy! Use 3-4 lemons)
- 4-5 cups water
- 1 lemon, sliced
- 1 cup blueberries
- 5-6 rosemary sprigs
- Place sweetener and water in pot; bring to a boil and stir until all sweetener has been dissolved to create a simple syrup.
- While sweetener is dissolving, muddle blueberries in the bottom of large pitcher; add rosemary sprigs and lemon slices.
- Add simple syrup to pitcher and add in remaining ingredients.
- Add more lemon juice for a more tart taste, less lemon juice for sweeter lemonade.
- Let ingredients sit overnight for best tasting lemonade (and color).
***If you like this recipe, please click the “follow” button on the right side of this page to receive delicious recipes right to your inbox!***