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Rosemary Lemonade

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.

3 tablespoons fresh rosemary, finely chopped
1/4 cup sugar
1 cup water
1 12-ounce can frozen lemonade concentrate, thawed
3 cans water

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.

MAY/JUNE 2002

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Love lemonades as thirst quencher and its different and unique taste rightly fit my tasted. Love this mix. - Rabbi Binyomin Lisbon

Posted by Jason Tyler on 11/23/13 at 10:00 AM


I appreciate much this recipe I never thought that you could make something yummy and interesting from rosemary. Can’t wait to try this at home. - Rabbi Binyomin Lisbon

Posted by Mavis Davin on 11/10/13 at 11:11 AM




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