50+ Friends Club Cookbook
Beverages
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Rosemary Lemonade
From the Kitchen of:
Sandy
1/2 cup sugar
6 cups water (divided use)
6 (4-inch) sprigs fresh rosemary
1/2 to 3/4 cup freshly squeezed lemon juice
To make syrup: Bring sugar and 2 cups water to boil in a l-quart saucepan, stirring to dissolve the sugar.
Remove from the heat.
Add the rosemary sprigs, cover and let steep for at least 30 minutes.
Strain the syrup into a pitcher.
Stir in 1/2 cup lemon juice and remaining 4 cups water.
Taste and add more lemon juice to taste.
Refrigerate until thoroughly chilled.
Herb substitutions: In place of the rosemary, use 1/2 cup fresh mint leaves or 1/2 cup fresh basil leaves.