Lime Rosemary Water Food

LEMON & ROSEMARY DRINKING WATER

Steps:

• Boil water and pour over the crushed rosemary twig or leaves. If you have the time pour over the whole litre and leave it to cool down. If you don't have the time, double the amount of rosemary, crush the leaves and pour about 250ml of boiling water over it.
• Once the water is cooled, put it through a sieve or take out the rosemary twig (if it's intact)
• Add juice of lemon to your taste.
• Mix, add ice cubes (if you like) and enjoy!

ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA

Steps:

• Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
• Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
• Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
• Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

LIME ROSEMARY WATER

Steps:

• Combine water, limes, and rosemary in large pitcher. Squeeze juice of orange into water; add rind. Let steep for 1 hour before serving over ice.

ROSEMARY MOJITO

Steps:

• Make simple syrup:
• Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups.
• Make winter herb syrup:
• Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups.
• Make Mojito:
• Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of 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.

CUCUMBER AND ROSEMARY SPA WATER

Steps:

• Put the cucumber and rosemary in a pitcher.
• Fill the pitcher with water and refrigerate for at least 24 hours before serving.
• Top-off the water in the pitcher as you drink it. Will keep for up to 3 days.

LINDA'S ROAST PORK WITH ROSEMARY, GARLIC, LIME AND OIL RUB

Steps:

• Sprinkle the roast with lime juice, then liberally with garlic powder, putting some all over the bottom of the pan, so it will make a nice gravy.
• Pat on the rosemary, all over the roast.
• Pour olive oil over every side of the roast, and rub it in, then sprinkle with salt and pepper.
• Bake the roast in a lg. cast iron frying pan, at 350°F for 2 1/2 hours.
• When done remove the roast to a dish, and put it back in the oven, on warm, while you prepare the gravy.
• To Make Gravy:.
• Drain the fat out of the pan. Add about 5 cups of water.
• Add 1 pkg. of McCormick Gravy Mix to the pan drippings, and mix inches.
• Put the heat on med-high. Add about 3/4 cup of cornstarch to 1/2 cup COLD water. Pour into pan.
• Add salt and pepper to taste. Let come to a soft boil.
• If it is too thick, add a little water at a time, until desired consistency is achieved.
• If it is too thin, add more cornstarch, and water mix.
• After the roast sits for a few mins., you can mix any juice, from the roast dish, into the pan of gravy, to give it more flavor.
• Add about 3 T. Gravy Master, and stir in well.

ROSEMARY AND GINGER INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.