Sunday, January 26, 2014

Rosemary and Thyme Lemonade {Spice it Up!}


I made this for my Spice It Up! kiddos on the first week. I guess I forgot to post it. I just remembered when I made another version this weekend.

The secret to homemade lemonade is to make a simple syrup first. That way the sugar is dissolved and not grainy in your drink. The ratio for the syrup is 1: 1. For this version I added  sprigs of rosemary and thyme to the syrup as it cooled.

1 C organic coconut sugar*
1 C water
1 C freshly squeezed lemon juice for the base
1 sprigs of fresh rosemary + some for garnish, if desired
2-3 sprigs of fresh thyme + some for garnish, if desired
lemon slices for garnish, if desired

Place herbs in a jar or bottle that can hold up to 2 cups.

Put the sugar and water into a saucepan and simmer over medium heat till the sugar is completely dissolved. Pour the syrup over the herbs and let cool. Reserve the syrup till you’re ready to make the lemonade.

Pour syrup into a mixing pitcher. Add 1 C freshly squeezed lemon juice. Then add water to taste, usually another 5-6 C of water. If you want, you can substitute sparkling water to make this bubbly.

Serve with slices of fresh lemon and herb sprigs, if you like.

*NOTE: coconut sugar is a dark brown color. So the resulting lemonade isn't your typical clear-yellow beverage. If you want that color, use granulated sugar.

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