Rosemary Infused Lemonade

Rosemary-infused Lemonade

Here’s another fabulous recipe from Greg and Katherine, the authors of “Rufus’ Food and Spirits Guide.” When I first read through this recipe I thought that there was no way this could be good. It sounded nuts. I was about ready to ship a crate of almonds to their house and call them crazy (the former they probably would appreciate, the latter not so much) but decided to try this. I made this when my friend Michael came to visit and it was so refreshing and tasty that we finished the entire pitcher in just two hours! No scurvy for us two! I absolutely recommend that you make this right now. In fact, look at the ingredients list and just go the store. Right now. I’ll wait for you to get back. Hum hum hum. La dah dee dum. Are you back? Is this glorious concoction cooling in the fridge as you read? Excellent. In just a little while you’ll be the happiest person on earth. Congratulations, you’ve made an excellent life decision. Anyway, the recipe below is basically word-for-word what’s found on their blog but what you cannot find on THIS page is 1) a good picture of the drink (theirs is much prettier than mine turned out to be), and 2) extra tips for making this drink super special. To find out more you’re going to have to click on the hyperlink at the beginning of this paragraph and check out the recipe on their blog. I’m only the messanger, not the creator. But someday I hope to be able to take credit for something this good. Enjoy your lemonadey leisure time!

Rosemary-infused lemonade
2 cups water
1 cup sugar
2 fresh rosemary sprigs about 6″ long (strip the green from the wood)
1 1/2 cups lemon juice

1. Combine sugar and water in a two-quart saucepan and set over medium heat.
2. Bring to a boil, stirring occasionally until sugar is dissolved.
3. Add rosemary and boil for about five more minutes, or until the water is golden.
4. Take off heat and allow to steep until cooled to room temperature.
5. Strain into a two-quart pitcher.
6. Pour in lemon juice and fill the rest of the way with water. The mix will still be strong. If it’s too tart add more water as needed.

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