Rosemary Lemon Syrup Food

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 SIMPLE SYRUP

Steps:

• Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

LEMON ROSEMARY SIMPLE SYRUP

Steps:

• Combine the sugar, water, rosemary, and lemon peel in a small saucepan set over medium-high heat.
• Bring to a boil and cook until the sugar has fully dissolved, about 5 minutes.
• Set aside to cool for 30 minutes.
• Transfer to an airtight container and store in the refrigerator until ready to use.

ROSEMARY-INFUSED LEMONADE

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-LEMON SYRUP

Steps:

• With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind. Combine peel plus remaining ingredients in a medium saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Strain through a fine sieve (discard solids), and chill.

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 LEMON SPRITZER

Steps:

• Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside.
• In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks.
• Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary.

TUSCAN ROSEMARY LEMON DROP

Steps:

• Rosemary sugar: Mix the roasemary and sugare together in a small bowl, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processsor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.
• Rim a large martini glass with roesmary sugar, and set aside.
• Bend 1 rosemary sprig and drop into cocktail shaker. Fill the shaker with ice. Measure in teh vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.

ROSEMARY LEMON FIZZ

Steps:

• To make syrup:.
• Place all syrup ingredients into a saucepan and boil 30 minutes.
• Strain and allow to cool completely before use.
• Store in covered container in refrigerator.
• To make cocktail:.
• Place 1 ounce syrup with vodka (or gin) and lemon slices over ice in shaker. Shake well.
• Strain into a rocks glass and add a splash of soda.
• Garnish with rosemary sprig.