Tuesday, May 24, 2011
One of my favourite ways to use herbs in the summer is to make elixirs. This is one of those drinks- the combination of herby, tart and sweet makes for a very refreshing beverage on a hot summer's day.
There are several restaurants that we have visited on our travels that make a rosemary lemonade. At first I was unsure about the combination of a culinary-type herb in a beverage but after sampling some, I was hooked. I am sure you will be too.
Makes 4-6 tall glasses
This makes one 750 ml bottle of lemonade. If you have a larger pitcher, you may want to double or triple the recipe. Serve this in a tall glass filled with ice as this is a syrupy concentrate.
1/4 cup rosemary stem tips, washed (about 4- 3" pieces)
2/3 cup cane sugar, or to taste
1/2 cup lemon juice (from about 3 fresh lemons)
1. In a small saucepan, bring rosemary and 2 cups of water to a boil. Cover and simmer for 3 minutes. Using a strainer, pour water into glass container or jar. Stir in cane sugar and lemon juice. Stir or shake. Refrigerate until serving.