Herbal Brainstorm Rosemary Raspberry Lemonade Recipes

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.

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).

Steps:

• To make the gremolata: The ingredients must be hand chopped with a knife.
• Stir together the zest, parsley, garlic and salt.
• Slowly pour in the oil constantly stirring until it is well blended.
• It can be kept covered in the fridge for 3 days.
• Steam the bean until crisp tender.
• While hot, toss with two tablespoons of "Gremolata" and sprinkle with lemon juice
• Serve hot or at room temperature (the lemon juice will turn the beans brown so do not do this ahead of time).

Steps:

• In a pitcher make lemonade as directed.
• Add the tea bags.
• Steep for 5-6 minutes.
• Stir.
• Add lemon slices and ice.
• Stir.

Steps:

• Place the herbs and lemonade mix into the container. Add water. Stir vigrously, muddling the herbs to release the flavor. Let stand for several hours before serving. Garnish with edible flowers.

Steps:

• Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
• Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
• Add the sherry and coriander. Remove bay leaves.
• In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
• Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
• Serve with crusty bread.