I’ve seen basil and rosemary appearing in quite a few desserts lately and it makes me happy. I love how the grassy perfume of the herbs seems to make sweet flavors tingle. In this recipe for Rosemary Lemonade, adapted from Farmer John’s Cookbook by John Peterson (Gibbs Smith, 2006), the rosemary adds a herbal note to the homemade lemonade. Garnishing the glasses with a sprig of lemon balm or mint adds an extra summery kick.
4 cups water
6 sprigs fresh rosemary
3/4 cup honey
1/2 cup freshly squeezed lemon juice (about 3 large lemons)
1. Bring the water to boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes.
2. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the honey; stir, set aside to cool.
3. Put the lemon juice into a large glass container and add the cooled rosemary infusion; stir until well combined. Taste the lemonade and sweeten with additional honey if desired.
4. Refrigerate until cold.