This recipe is from 1958 from the book “How To Use Spices” from Watkins Products
Rosemary Lemonade
1 cup sugar
3 ½ cups water
½ cup fresh lemon juice
½ tsp rosemary leaves
Dash of salt
Combine sugar, 1 cup water, fresh lemon juice, rosemary leave and salt. Boil for five min. Strain. Cool and add remaining 2 ½ cups water. Serve in tall glasses or cups over ice cubes, garnish with lemon slices. Yield: 1 quart.