Tuesday, May 24, 2011

Rosemary Lemonade

As soon as there are herbs growing in the garden, I am trying to figure out different ways to use them.

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.

Rosemary Lemonade
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.
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