Recipe by: M.R.
Prep: 20 min/ Total Time: 2 hours 20 min/Makes: 2 quarts
6 C. water
2 C. sugar
½ C. fresh rosemary needles (leaves)
2 ½ C. fresh lemon juice
Peel of one lemon (optional)
Bring water, sugar, and rosemary to a simmer. Remove pot from stove and chill rosemary base in the refrigerator for at least 2 hours. Add lemon juice and pour through strainer.Fill large glasses with ice cubes and lemonade. Garnish with a rosemary sprig or lemon wedge.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment