Rosemary Lemonade and Steeping Technique

I pick this recipe up at Williams Sonoma Store, where every time I go they have some yummy things to invite you or show you. Mike was the name of the employee that make this delicious lemonade. There are many other ways to use this recipe, change the Rosemary with a different herb like mint or even a chocolate-basil and you will get a nice result. Maybe chop some strawberries or a different fruit in it. In this recipe you will learn the Steeping Technique.
Steeping is the process of soaking an ingredient into hot or cold liquid (most of the time it will be a hot liquid,) to infuse the flavor into the liquid or vice-versa. If you have make a tea, at any point in your life, then you Got It !!. This process is a both way winning. Because you can add flavor to the liquid or flavor to the item been soak. This method is also used when re-hydrating food, like dry mushrooms or even raisins. (I will mention in the future every time I use this process and how I take advantage of this Technique). Thou worth mentioning is Steep your raisins into straight rum, after a couple days strained them out and air dry them and cover them with chocolate. Do not discard the Rum, use it again or in recipes or ..... Bottoms Up !!!


1 Cup Water
1 Cup Sugar
1 Spring of Fresh Rosemary
1 Cup Lemon Juice
2 Cups Water


Bring water and Sugar to boil, take off the heat and add the spring of fresh rosemary and steep until the water is completely cool off, do this at room temperature.
When completely cooled off, remove the spring and add the lemon Juice and the water, stir and chill.
Add food coloring to the water for a fun effect, most weddings this days have a chosen color, pick either the exact same color or a contrast color.

Have Fun Cooking and Enjoy !!!


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