About the Chef

Chef Kathy Casey owns Kathy Casey Food Studios and Dish D'Lish, is the author of several cookbooks, and writes a food column for the Seattle Times.

With a potato peeler, remove only the yellow skin of the lemons. With a sharp knife, slice the zest into fine strips.

Cut the lemons in half and squeeze the juice into a 4- or 8-cup measure. Do not strain the juice—you want to keep all the pulp—just pick out any seeds. Add the lemon peel strips, cover, and refrigerate.

Meanwhile, place the honey, water, rhubarb, and minced rosemary in a saucepan over medium-high heat. Bring to a slow simmer and cook, uncovered, for about 4 to 5 minutes, until the rhubarb is tender. Remove from heat and let sit at room temperature until cool. Strain through a fine-mesh strainer, letting the juice drip through. To keep the juice clear, do not press. (You can let this strain overnight, refrigerated, if you wish.)

Add the strained juice to the measuring cup containing the lemon juice and peel. Stir and add water to make 6 cups total. Pour into a decorative pitcher.

Serve about 6 ounces (¾ cup) over ice in tall glasses, with a sprig of rosemary in each glass for garnish. Or, for a sophisticated nonalcoholic cocktail, shake about 4 ounces in a cocktail shaker with ice and serve strained in a large martini glass. Float a tiny sprig of rosemary in the drink for garnish.