ROSEMARY LEMONADE
Baltimore Style magazine, May/June 2002. I'm a fresh-squeezed lemonade aficionado, so it took me a long time to embrace this recipe from my friend Madeline Wajda, a master gardener and chef who runs Willow Pond Farm in Fairfield, Pa. Over time, however, the frozen lemonade concentrate delivered a more consistent result. If you prefer, simply add the rosemary syrup to your own fresh lemonade recipe.
Provided by Raquel Grinnell
Categories Beverages
Time 15m
Yield 2 quarts, 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix rosemary, sugar and 1 cup water in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Strain into a bowl and set aside to cool. In a pitcher, mix lemonade concentrate with 3 cans of water. Add the cooled rosemary/sugar mixture. Serve over ice, garnished with sprigs of fresh rosemary. Makes 2 quarts.
Nutrition Facts : Calories 44.1, Fat 0.1, Sodium 2.9, Carbohydrate 11.2, Fiber 0.1, Sugar 10.2, Protein 0.1
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