Rosemary Lemonade 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-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 LEMONADE

Steps:

• Mix rosemary, sugar and 1 cup water in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Strain into a bowl and set aside to cool. In a pitcher, mix lemonade concentrate with 3 cans of water. Add the cooled rosemary/sugar mixture. Serve over ice, garnished with sprigs of fresh rosemary. Makes 2 quarts.

ROSEMARY PEACH LEMONADE

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.

SPARKLING STRAWBERRY-ROSEMARY LEMONADE

Steps:

• Place strawberries in a juice extractor; process, extracting 2 cups juice.
• Transfer juice to a large pitcher. Add the remaining ingredients, and stir until combined. Fill pitcher with ice cubes. Garnish with strawberry halves, and serve.

HERBAL BRAINSTORM ROSEMARY-RASPBERRY LEMONADE

Steps:

• Make a rosemary infusion:.
• Measure out 1-2 ounces (about 1/2-1 cup) of dried herbs per quart of boiling water. If using fresh herbs, double the amount of plant material. Combine the herbs in a pot.
• Pour 1 quart of boiling water over the herbs.
• Strain, and sweeten lightly with honey if desired.
• Make the lemonade:.
• After the rosemary infusion. Stir, cover and allow to steep for 15-20 minutes.
• Strain out the rosemary leaves, and add the fresh lemon and honey or maple syrup. Stir well and transfer to a festive glass bowl.
• Add the raspberries and ice cubes, and garnish with a few sprinkles of edible flowers such as basil blossoms, borage, calendula, lavender, rose petals or nasturtiums).