1. Zest several lemons to make 1 tablespoon of zest
2. In a small saucepan on the stove, combine 1 1/2 cups sugar, 1 1/2 cups water, lemon zest and rosemary
3. Bring to boil over medium-high heat, reduce heat and simmer, uncovered 30 minutes or until liquid is reduced to 1 1/4 cups
4. Remove from heat and discard rosemary, cool completely
5. Preheat grill to 350 – 400 degrees (medium-high)
6. Cut lemons in half, place on grill cut side down and grill for about 7 minutes or until lightly browned
7. Remove lemons from grill, cool 10 minutes
8. Squeeze juice from 9 lemons into a measuring cup to equal 1 1/2 cups. (add additional lemon juice from a jar if necessary)
9. Stir together lemon juice and rosemary syrup

Lemonade

1. Add 8 cups cold water to pitcher and stir in lemonade mixture. Serve over ice with grilled lemon wedges and rosemary sprigs

Slushies

1. Add ice to blender and about 1 1/2 cups lemonade mixture. Blend well. Add more sugar if needed. Serve with grilled lemon wedges and rosemary sprigs