Rosemary Limeade For 2 Recipes

ROSEMARY LEMONADE

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.

ROSEMARY GIMLET

Steps:

• Rosemary Simple Syrup:In a small saucepan, bring 1/2 cup water, sugar, and rosemary to a boil, stirring until sugar dissolves. Let stand 30 minutes, then strain; discard solids. Refrigerate in an airtight container up to 1 week. (Makes 1/2 cup.)
• Cocktail:Combine gin, lemon juice, and 3/4 ounce syrup in a cocktail shaker. Fill halfway with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain and serve, garnished with rosemary.

ROSEMARY LIMEADE FOR 2

Steps:

• *Note: I lightly bruised the rosemary in a pestle and mortar.
• Combine 1 cup water and sugar in sauce pan.
• Bring to boil, stirring to dissolve the sugar.
• Boil gently, undisturbed and uncovered for 10 minutes.
• Remove pan from heat, stir in the rosemary stem, cover pan and let steep for 1 hour.
• Remove the rosemary then add the lime juice and remaining 2 cups of water.
• Stir, add ice cubes and garnish with lime slices and a few rosemary needles.

CRUSHED PINEAPPLE-ROSEMARY LIMEADE

Steps:

• Pulse pineapple in a food processor until very finely chopped (but not pureed).
• Muddle honey, rosemary, and lime juice in a sturdy pitcher until fragrant. Add pineapple and club soda and stir to combine. Serve over ice and garnish with rosemary.

ROSEMARY LIME CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.