by Peter Coucquyt
on August 12, 2016

Watermelon Lemonade with Raspberries and Rosemary

How do you capture the essence of summer? To start, pour yourself a cool, refreshing glass of our watermelon lemonade with raspberries and rosemary. Then sit back, relax and enjoy!

Rosemary Syrup


  • 100 g water
  • 100 g granulated sugar
  • 3 g fresh rosemary leaves

In a small sauce pot, boil the water until the sugar is completely dissolved. Remove from heat and weigh out 150 grams of the resulting simple syrup. Add the rosemary leaves and infuse for at least 5 minutes. Strain and allow to cool.

Watermelon Lemonade with Raspberries and Rosemary


  • 550 g seedless watermelon, cubed
  • 55 g raspberries
  • 150 g water
  • 75 g Rosemary Syrup (see above)
  • 5 g freshly squeezed lemon juice

Blend the watermelon with the raspberries, water, lemon juice and Rosemary Syrup. Sieve into a pitcher of ice. Serve in glasses.

Thirsty for more? Try Passionfruit - Rose Hips Lemonade.

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by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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