Jul 27, 2006
This is a delicious recipe we discovered in the cookbook of a very popular vegetarian restaurant in Seattle. We had a chance to sample it at the Seattle VegFest back in March. Personally, I could do with a little less sugar. And one must like rosemary or I can see how this drink might no be appealing. Luckily, we love rosemary and have it growing in the yard. In fact, it grows all over town as an ornamental gone wild. You can't kill the stuff.
Here are the details:
1 bunch rosemary - 8 6 inch sprigs (1 ounce)
4 C water plus more as needed
1 C sugar
1 C freshly squeezed lemon juice (about 6 lemons)
In a saucepan cover rosemary with water and bring to a boil. Simmer 20 minutes. Strain rosemary water into a 2 quart pitcher and dissolve sugar in the hot rosemary water. Set aside to cool. Once cool, add the lemon juice and enough water to make 2 quarts. Serve chilled.
How easy was that?