Lemonade Preparation

• In a medium-sized bowl equipped with a fine-mesh strainer, mix together the lemon slices, granulated sugar, fresh mint leaves, fresh rosemary leaves, and the seeds from the vanilla bean (along with the pod if you choose). Use clean hands to gently massage the mixture for about 2-3 minutes, allowing the lemons to release their juices while the herbs become well-coated in sugar.
• Once you've combined the ingredients, cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator to infuse for at least 3–4 hours. For the best flavor, let the mixture sit overnight.
• After the infusion time has elapsed, retrieve the bowl from the refrigerator. Place the fine-mesh strainer over a clean pitcher and carefully press the lemons using your hands to extract all the juice.
• Next, pour in 8 cups of cold water into the pitcher containing your strained lemonade concentrate. Stir the mixture well until all components are fully combined and evenly distributed.
• To serve, fill glasses with ice cubes, then pour the refreshing Mint and Rosemary Lemonade with Vanilla over the ice. Garnish each glass with a sprig of fresh mint or rosemary and a lemon slice on the rim.