The 4th of July has always been a big deal in my family. It’s a day that consists of ninety-five percent of eating and five percent of fireworks. Cherry licorice and glow sticks are always present and there are a lot of red and blue painted toenails.
Lemonade is a summer requisite. It is such a simple pleasure and it does not need embellishing, but foodies have a difficult time leaving things alone.
So...rosemary! Rosemary meets lemonade and they become best friends. They share glow bracelets and proudly don their festive straws.
Lemonade, like most wonderful things in this world, begins with sugar. We are going to press fragrant rosemary into our sugar. This will release all of the essential oils in the rosemary and carry its piney flavor throughout the lemonade. Rosemary sugar turns into rosemary syrup. Yum!
Syrup, lemon juice, water, and ice. This lemonade is a perfect addition to any summer picnic. I like this lemonade because it is both familiar and surprising - neoclassic. I love that word.
I wish you a wonderful weekend filled with fried chicken, glow sticks and neoclassic lemonade.
Sincerely,
Pedantic Foodie
Rosemary Lemonade
serves 6
- 1 cup granulated sugar
- 3 sprigs rosemary, with the leaves stripped from the stems
- 5 cups filtered water, divided
- 1 cup freshly squeezed lemon juice
In a small saucepan combine sugar and rosemary. Use a muddler or a fork to press the rosemary into the sugar, this will release all the essential oils from the herbs. Add 1 cup of water and place over medium high heat. Cook until all the sugar is dissolved and the syrup begins to boil and thicken slightly, about 5-7 minutes. Remove from heat and allow the syrup to cool. Strain to remove the rosemary.
In a medium pitcher combine cooled rosemary syrup, lemon juice and remaining filtered water; stir thoroughly to combine.*
Serve over plenty of ice. Enjoy!
*I find that this lemonade is best after it has had time to rest in the refrigerator for several hours. I prefer to make it the day before I plan to serve it.