Mrs. Wilson’s Rosemary Lemonade recipe courtesy James T. Farmer. 6 heaped teaspoons fresh rosemary plus additional sprigs for garnish. 2 cups sugar. Mix and boil for 10 minutes. Strain out rosemary. Add 9 cups water, 1.5 cups lemon juice, half teaspoon salt. Served ice cold. Garnish with rosemary sprig and sliced lemon.