29 April 2009, Around lunch time
This rosemary lemonade is one of my favorite drinks to make. It goes really well as a martini, too! Vodka and a little rosemary sprig. Cafe Flora also makes a cranberry-ginger cider (cringer) and the two mix well.
From "The Cafe Flora Cookbook".
Makes 2 quarts
1 1-ounce bunch of rosemary, about 8 6-inch sprigs
4 cups water, plus more as needed
1 cup sugar
In a saucepan, cover the rosemary with the water. Bring to a boil and simmer for 20 minutes. Strain the rosemary water into a 2-quart pitcher, and dissolve the sugar in the hot rosemary water. Set aside to cool.
When the rosemary tea is cool, add:
1 cup freshly squeezed lemon juice (about 6 lemons)
Enough water to make 2 quarts