Step 1

In a small saucepan, bring 2 cups of water to a boil. Add the rosemary sprigs, then reduce the heat and cover the pot. Let it simmer gently for 10 minutes. Remove the rosemary sprigs and discard them. Editor’s Tip: If any rosemary leaves come loose while simmering, pour the infused water through a fine-mesh strainer to remove them.

Step 2

Add the sugar and honey to the warm water, stirring until fully dissolved. Transfer the mixture to a pitcher and place it in the fridge to chill for 15 minutes. Editor’s Tip: If you prefer your lemonade on the tart side, simply reduce the amount of sugar and/or honey.

Step 3

Stir the lemon juice into the pitcher, then pour in the 6 cups of cold water. Serve the lemonade over ice and, if you’d like, garnish each glass with a lemon slice and a rosemary sprig. Editor’s Tip: To get the most juice out of your lemons, roll them on the counter before cutting or microwave them for 10 to 15 seconds to help loosen the liquid.