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Sparkling Pink Rosemary Lemonade

Dominique Rizzo shares a delicious recipe for warm summer's evenings.


  • 1 cup water

  • 1 cup sugar

  • 1 cup lemon juice

  • 1 tbsp lemon rind

  • Two sprigs of rosemary

  • Ice cubes

  • 1 bottle Lindeman’s Early Harvest Sparkling Rosé

  • Handful of rose petals


  • 1.

    Combine the water and sugar in a saucepan and bring the mixture to a boil over high heat. Boil the liquid for three minutes.

  • 2.

    Remove the pan from the heat and stir in the lemon juice, lemon rind and rosemary. Allow to cool completely before putting into the fridge.

  • 3.

    Refrigerate at least one hour or until very cold. Strain the mixture into a glass jug.

  • 4.

    Add 2 cups of ice cubes and a bottle of Lindeman’s Early Harvest Sparkling Rosé. Stir through the rose petals and serve.


Makes 2 Litres

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