Another recipe utilizing our wonderful local herbs from GRUB!
ROSEMARY LEMONADE:
makes 6 cups
5 c water
1 c sugar
1 c fresh rosemary leaves
1/2 c fresh lemon juice
Mix sugar and two cups of water in a saucepan and boil gently for five minutes. Add the rosemary, remove the mixture from the heat, and let cool.
Strain the liquid into a pitcher and add three cups of water and the fresh lemon juice. Stir well and serve over ice with a sprig of fresh rosemary.
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