Rosemary adds a herbal note to homemade lemonade. Garnishing the glasses with a sprig of lemon balm or mint adds an extra touch.
Bring the water to boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes.
Remove the pot from heat and remove the rosemary sprigs. (strain the mixture to remove loose leaves.) Add the honey; stir, set aside to cool.
Put the lemon juice into a large glass container and add the cooled rosemary infusion; stir until well combined. Taste the lemonade and sweeten with additional honey if desired.
Refrigerate until cold.
BENEFITS IN THE KITCHEN:
It is one of the most important aromatic herbs in Italian Cuisine.
It is widely used in salads.
It can be used dry but it is better fresh. It adds a wonderful aromatic taste to all foods.
It goes well with a wide variety of foods. It is excellent with ripe tomatoes.
It is an excellent herb to make sauces.
Mayonnaise. Add vinegar. Olive oil. Fresh garlic. Salt and Pepper. Basil leaves. Put in the blender and blend well.
Ripe tomatoes, sliced. Buffalo Mozzarella cheese. Extra Virgin Olive Oil. Basil leaves.