ROSEMARY-INFUSED LEMONADE
Provided by Marcela Valladolid
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature.
- Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.
VODKA ROSEMARY LEMONADE FIZZ
Provided by Kay Chun
Categories Vodka Alcoholic Brunch Cocktail Rosemary Engagement Party Lemon Juice Gourmet Drink
Number Of Ingredients 6
Steps:
- Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.
- Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.
ROSEMARY LEMONADE
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. -Dixie Graham, Rancho Cucamonga, California
Provided by Taste of Home
Time 25m
Yield 8 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.
Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 0 fiber), Protein 0 protein.
ROSEMARY PEACH LEMONADE
Provided by Dave Lieberman
Time 50m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused.
- Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
- In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve.
- Add more ice right before serving. Serve a fresh rosemary sprig in each glass.
ROSEMARY-INFUSED WATERMELON LEMONADE
This is a recipe I created in an effort to duplicate my favorite lemonade from a cafe in downtown L.A. called, well, 'Lemonade'. I don't like it too sweet, so if you want to add more sugar, cool. But I think that this recipe is perfect. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon! Simply fabulous!
Provided by ERINMARIE
Categories Drinks Recipes Lemonade Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
- Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 41.2 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, Sodium 4.7 mg, Sugar 34.3 g
ROSEMARY-INFUSED LEMONADE POPSICLES
Steps:
- In a medium saucepan, combine the water and sugar and cook over medium heat. Once the mixture has boiled and the sugar dissolved, add the corn syrup, lemon zest and rosemary, and simmer for 2 minutes. Remove from heat and allow the rosemary to steep while the mixture cools, for at least 15 minutes. Remove the rosemary sprigs. Combine 1 cup of the simple syrup and the lemon juice. Check sugar and acid levels and adjust if necessary. Pour into popsicle molds along with a few whole rosemary leaves, freeze for 40 minutes, add the sticks, and then freeze completely for 3 hours or more.
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