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Rosemary Lemonade

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“Baltimore Style magazine, May/June 2002. 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.”
READY IN:
15mins
SERVES:
24
YIELD:
2 quarts
UNITS:
Metric

Ingredients Nutrition

  • 44.37 ml fresh rosemary, finely chopped
  • 59.14 ml sugar
  • 236.59 ml water
  • 340.19 g can frozen lemonade concentrate, thawed
  • 3 (1020.58 g) can water

Directions

  1. 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.

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