📖 Instructions

1. First things first, gather your ingredients. Make sure your lemons and rosemary are fresh and looking lively – it'll make a big difference in flavor! I usually buy my rosemary from that little organic market down the street; they always have the most fragrant bunches. Makes me feel a little fancy, you know?
2. Next, wash and prepare your ingredients. Give those lemons a good scrub and then slice them into rounds about 1/4-inch thick. If you have a particularly stubborn lemon, a sharp knife is your best friend. Speaking from experience! As for the rosemary, give the sprigs a rinse and give them a little pat-down with a paper towel. Don't want any excess water messing with the flavor.
3. Now for the infusing! Add the lemon slices and rosemary sprigs to your large pitcher or infuser. I like using a glass pitcher because it lets the pretty colors of the lemon and the green of the rosemary shine through. It's a nice touch, right?
4. Once the lemon and rosemary are in their pitcher paradise, pour in your cold, filtered water. I’m all about filtering my water, it tastes so much cleaner. Don't fill the pitcher all the way to the brim; leave some space at the top. This is important to stop any accidental spills when you’re putting the pitcher in the fridge.
5. Time to let the magic happen! Cover the pitcher and put it in the refrigerator for at least 2-3 hours, or even overnight. The longer it sits, the more intense the flavor will become. Think of it as a little flavor party in your fridge. It's always fun to come back to it and see how the color gets richer over time!
6. Once you're ready to drink, remove the rosemary sprigs and lemon slices. You can do this by simply pouring the infused water through a strainer into a glass, or you can carefully lift the rosemary out with a spoon and set the lemon slices aside. This is entirely up to you, of course!