Rosemary Lemonade

An easy treat, this simple variation on the old classic is simply delicious!   The kids love it.

Rosemary Lemonade

1 gallon store purchased lemonade, pre-sweetened

sprigs of fresh rosemary

Remove rosemary leaves from stems and chop.   Boil 2 cups of water, remove from heat and add rosemary leaves.  Steep for 2 minutes.  Combine rosemary water with lemonade by pouring liquid through sieve to prevent leaves from entering lemonade.

Serve chilled and enjoy!

5 Comments

  1. Kimiko
    Mar 19, 2011 @ 05:49:23

    Thanks for this recipe! I have rosemary in my little herb garden and I rarely use it. This will be a great recipe to try out. This is a great idea to have recipes ready for the things that we are growing.

    Also, is it better to freeze or hang dry herbs like basil, green onions, rosemary, mint leaves, etc? I just feel bad growing the herbs and not using them so I like to store them.

    Thanks
    Kimiko

    Reply

    • gardenfrisk
      Mar 19, 2011 @ 06:39:56

      Yes, saving them is key. Try drying them in the oven on low (150-200*) for a couple of hours–until crumbly–then store in air-tight containers.

      Thanks for stopping by and enjoy!

      Reply

  2. ryan
    Jul 06, 2011 @ 13:25:55

    this is really yummy!

    Reply

  3. Lilian
    Feb 21, 2016 @ 03:25:08

    Vanilla & rosemary? I can htslnoey say I never would’ve thought to combine those 2! Sounds delicious, though, and I’m going to have to try this. Also, roasting vegetables is by far the best way to prepare them; roasted brussels sprouts are like candy to me!

    Reply

    • gardenfrisk
      Feb 23, 2016 @ 09:06:30

      LOVE Brussels sprouts!

      Reply

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