in the kitchen

in the kitchen

Tuesday, August 16, 2011

Rosemary Lemonade

This recipe is super simple and super wonderful! Inspired by my daughter-in-law, Kourtney, who makes great lemonades, this is my version of lemonade with just the right touch of herb and sweetness.


Rosemary Lemonade
8 cups water
1 cup honey
4 four inch sprigs fresh rosemary
1 1/2 cups lemon juice
6 cups ice
cold water

At least 2 hours before serving, combine 8 cups water with honey in a pan and add rosemary. Bring to a boil, then remove from heat. Transfer to a large mixing bowl and place in freezer for one hour. Remove rosemary and chill an additional hour or until thoroughly chilled. To serve, pour over ice and add additional cold water to dilute if desired.

Hints: Using fresh lemon juice is best but bottled is OK too. This also works great with limes or a combo of lemons and limes. You can use agave or sugar as the sweetener instead of honey and get a slightly different flavor. Lavender lemonade is also delightful - just use lavender sprigs instead of the rosemary. I also like adding some crushed strawberries (about 2 cups) and a few fresh basil leaves to the pitcher before pouring in the lemonade. You can make this the day before and chill in the refrigerator rather than the freezer but, be sure to remove the rosemary after an hour or it will be too strong a flavor.

Summer can get pretty long feeling in late August. A refreshing treat often seems in order and whats more refreshing than a great citrus drink? I know, a trip to Glacier Nation Park!


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