Rosemary Infused Lemonade Popsicles Food
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.
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 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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- Cover rosemary in saucepan with water. Bring to a boil, turn down heat to low and cover. Simmer for 20 minutes. Strain and discard rosemary. Stir in the sugar and lemon juice. Stir until sugar is dissolved.
- Add just enough water to the lemonade to bring it up to 2 3/4 C (720g). Fill the popsicle molds leaving about 1/8" (3-4 mm) head space at the top. Wipe the top dry, place the lid on top and insert popsicle sticks. Freeze over night or for at least 8 hours.
- To release the pops, I turn the mold on its side and run water over the the mold on both sides. I usually have to pry the lid off, wedging a fork in between the lid and mold, especially if I forgot to dry the top of the mold off before freezing. Gently wiggle the popsicle stick to remove the popsicle... be careful here, I've broken the stick several times.
- Store popsicles in a plastic freezer bag or covered container with parchment layered between the popsicles for up to one week.
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