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Rosemary Lemonade

Rosemary Lemonade

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.

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.


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3:48AM PDT on Apr 23, 2013


7:49PM PDT on Mar 25, 2013

Very nice,thank you!!!

5:36AM PST on Jan 20, 2013

What a nice refreshment!

7:11AM PST on Dec 12, 2012

Sounds great! Thanks.

1:00AM PST on Dec 11, 2012

Thank you :)

9:03PM PDT on Oct 7, 2012

Delightful and refreshing. Love lemonades and herbal teas.

3:13PM PDT on Sep 4, 2012

Thank you!

3:13PM PDT on Sep 4, 2012

Thank you!

6:06AM PDT on Aug 25, 2012

Refreshing ! :) Thank you!

5:59PM PDT on Aug 23, 2012

Yummy! Thank you

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