Lime Rosemary Water Recipes

ROSEMARY SIMPLE SYRUP

Rosemary Simple Syrup image

Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.

Provided by foodelicious

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 41m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup water
1 cup white sugar
¼ cup rosemary leaves

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.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g

LIME ROSEMARY WATER

Lime Rosemary Water image

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

2 quarts spring water
2 limes, cut into 1/4-inch slices
2 sprigs fresh rosemary, broken into small pieces
1 orange

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.

CUCUMBER AND ROSEMARY SPA WATER

Cucumber and Rosemary Spa Water image

Make and share this Cucumber and Rosemary Spa Water recipe from Food.com.

Provided by Paris D

Categories Beverages

Time P1DT5m

Yield 6-8 serving(s)

Number Of Ingredients 3

Ingredients

1/2 large cucumber, peeled and thinly sliced
fresh rosemary, 1 branch, leaves lightly crushed
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.

ROSEMARY LIME CHICKEN

Rosemary Lime Chicken image

I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.-Nicole Harris, Mt. Union, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons canola oil
1/2 cup white wine or chicken broth
1/4 cup lime juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 244 calories, Fat 9g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 389mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

ROSEMARY MOJITO

Rosemary Mojito image

In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.

Provided by Editors of PUNCH

Categories Cocktail Rosemary Rum Lime Lime Juice Sage Thyme Fall Winter

Number Of Ingredients 15

Ingredients

1 large sprig rosemary
¾ ounce simple syrup or winter herb syrup
2 ounces blackstrap rum
1 ounce freshly squeezed lime juice
Soda water, to top
Garnish lime wheel and rosemary sprig
Simple syrup:
1 cup cane sugar
1 cup water
Winter herb syrup:
2 large sprigs rosemary
2 bunches thyme
5 sage leaves
1 cup sugar
1 cup water

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.

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