Rosemarylemonade Recipes

ROSEMARY LEMONADE

Rosemary Lemonade image

A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. -Dixie Graham, Rancho Cucamonga, California

Provided by Taste of Home

Time 25m

Yield 8 servings (1 cup each).

Number Of Ingredients 8

Ingredients

2 cups water
2 fresh rosemary sprigs
1/2 cup sugar
1/2 cup honey
1-1/4 cups fresh lemon juice
6 cups cold water
Ice cubes
Additional lemon slices and fresh rosemary sprigs, optional

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.

Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 0 fiber), Protein 0 protein.

ROSEMARY LEMONADE

Rosemary Lemonade image

Baltimore Style magazine, May/June 2002. I'm a fresh-squeezed lemonade aficionado, so it took me a long time to embrace this recipe from my friend Madeline Wajda, a master gardener and chef who runs Willow Pond Farm in Fairfield, Pa. Over time, however, the frozen lemonade concentrate delivered a more consistent result. If you prefer, simply add the rosemary syrup to your own fresh lemonade recipe.

Provided by Raquel Grinnell

Categories Beverages

Time 15m

Yield 2 quarts, 24 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons fresh rosemary, finely chopped
1/4 cup sugar
1 cup water
1 (12 ounce) can frozen lemonade concentrate, thawed
3 (12 ounce) cans water

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.

Nutrition Facts : Calories 44.1, Fat 0.1, Sodium 2.9, Carbohydrate 11.2, Fiber 0.1, Sugar 10.2, Protein 0.1

ROSEMARY-INFUSED LEMONADE

Rosemary-Infused Lemonade image

Provided by Marcela Valladolid

Time 45m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 small sprigs fresh rosemary, plus more for serving (optional)
Kosher salt
1 cup fresh lemon juice, or more to taste
1/2 cup agave nectar or other natural sweetener, or more to taste
Lemon slices, for serving (optional)

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.

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