Rosemarylemonade Recipes
ROSEMARY LEMONADE
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
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-INFUSED LEMONADE
Provided by Marcela Valladolid
Time 45m
Yield 8 servings
Number Of Ingredients 5
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
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
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
HERBAL BRAINSTORM ROSEMARY-RASPBERRY LEMONADE
This beautiful, refreshing drink is a fusion of herbs, flowers and good old-fashioned lemonade. It can be served iced or warm, and it really gives a nice lift to the brain. A great party drink, this treat can be sipped on a hot summer day.
Provided by Chef Sunshine
Categories Punch Beverage
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 95.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 25.5, Fiber 3.5, Sugar 19.9, Protein 1
ROSEMARY-INFUSED WATERMELON LEMONADE
This is a recipe I created in an effort to duplicate my favorite lemonade from a cafe in downtown L.A. called, well, 'Lemonade'. I don't like it too sweet, so if you want to add more sugar, cool. But I think that this recipe is perfect. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon! Simply fabulous!
Provided by ERINMARIE
Categories Drinks Recipes Lemonade Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
- Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 41.2 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, Sodium 4.7 mg, Sugar 34.3 g
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Combine sugar, vanilla bean, 3 small fresh rosemary sprigs, and water in a medium saucepan. Bring to a light boil over medium heat, stirring occasionally. Simmer 5 minutes. Remove from heat, and let cool 30 minutes. Pour through a fine wire-mesh strainer into a large pitcher, discarding solids. Stir in fresh lemon juice.
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This Rose Lemonade Recipe. Vegan, gluten free and 100% homemade. Absolutely refreshing with floral notes. Thirst quenching and hydrating. Delicious and flavorful. Perfect summer welcome drink. Safe for kids (non alcoholic) To make this rose lemonade you will need rose syrup. I made a batch of homemade rose syrup last week and used it here.
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Step 1. Combine sugar, vanilla bean, 3 small fresh rosemary sprigs, and water in a medium saucepan. Bring to a light boil over medium heat, stirring occasionally. Simmer 5 minutes. Remove from heat, and let cool 30 minutes. Pour through a fine wire-mesh strainer into a large pitcher, discarding solids. Stir in fresh lemon juice.
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Put water and sugar in a small pot over medium high heat. Bring to a boil, stirring occasionally, and allow sugar to fully dissolve. Remove from heat and add rosemary sprigs. Cover pot and allow to cool to room temperature for about 30 minutes. Strain the syrup into a pitcher. Add fresh lemon juice and cold water to the pitcher and stir together.
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In a small saucepan, combine 1 cup water and sugar. Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add rosemary. Cover saucepan and let cool, about 2 hours. Strain syrup into a pitcher. Stir in lemon juice and 3 cups cold water.
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In a large pot combine 1 cup of water, sugar, and rosemary. Set pot over medium heat, and bring to a simmer, stirring frequently. Let the mixture simmer on very low heat for about 5 minutes, then remove from heat and discard the rosemary. Let the mixture cool to room temperature. Once cooled, combine simple syrup mixture with the fresh lemon ...
From bakerbynature.com
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ROSEMARY LEMONADE RECIPE - 31 DAILY
Crush the Rosemary: With the back of a spoon or a rolling pin, slightly crust the rosemary sprigs to release the most flavor. Make the Lemonade: In the bottom of a pitcher, add the rosemary sprigs. Then combine the lemon juice, simple syrup, and water. Add 2 to 3 cups of additional cold water or as needed to achieve the taste you like.
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In a pot, let the sugar melt together with the rosemary sprig. When melted, also add lemon juice and let it simmer for a couple of minutes. Let it cool down. Add a liter of sparkling (or still) water and let it chill in the fridge. Serve with ice. Feel free to leave out sugar if you want it more sour.
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ROSEMARY LEMONADE - THE WASHINGTON POST
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