Fruit

Autumn Pears

We are so lucky here in the Pacific Northwest to have such a delicious variety of sumptuous pears! Bartlett, Bosc, Seckel, Concorde – each one different, yet they’re all oh-so-delicious!

The months of October through December are the prime time for pears.

One of my favorite preparations for pears is roasting them: just cut them into thick wedges and toss with a little olive oil, balsamic, and seasoning. Roast them on a sheet pan in a hot oven until they are just tender.

They’re great tossed in a fall salad, served with roast chicken or on a crostini with some gorgonzola for an easy appetizer like in my Roasted Pear Crostini with Gorgonzola! Or maybe even serve them with your Thanksgiving roast turkey as a tasty accompaniment!

Another idea is to make a pear wasabi puree: sauté diced pears till tender, then puree them mixed with a little wasabi for a tasty sauce for grilled fish of scallops.

And don’t forget about the drinks! Try infusing a bottle of vodka with a sliced pear. Let sit for 2 – 3 days then strain! Delicious in cocktails like my Pear Thyme Fizz or put it in bottles and give it as a great fall hostess gift! –Kathy

Roasted Pear Crostini (2)
Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne

Roasted Pear Crostini with Gorgonzola
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.

Makes 24

Pears
2 firm red Bartlett or other red-skinned pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon minced fresh thyme

24 pieces Herbed Crostini (recipe follows)
1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced Cambozola
2 tablespoons balsamic glaze

For garnishing
Tiny sprigs of fresh thyme

Preheat an oven to 450 degrees F.

To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.

Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.

When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.

Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.

Herbed Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

Makes 32 to 40 pieces

1/3 cup olive oil
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
Pinch of cayenne pepper
1 teaspoon minced fresh garlic
1 long, skinny French baguette, cut into 1/4-inch diagonal slices
Kosher salt for sprinkling

Preheat an oven to 400 degrees F.

In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.

Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.

Recipe from Kathy Casey Sips & Apps, Chronicle Books – www.liquidkitchen.com

Pear Thyme Fizz
Fresh thyme’s savoriness is wonderful against the crisp dryness of pear.

Makes 1 drink

1 large sprig fresh thyme
1 1/2 oz Pear Infused Vodka (recipe follows)
1/2 ounce fresh lemon juice
3/4 ounce Simple Syrup (recipe follows)
Splash of chilled brut Champagne, dry sparkling wine, or soda water

For garnishing
Thin slice of fresh pear
Small sprig of fresh thyme

Bend the large thyme sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a martini glass. Top with a splash of Champagne. Float a pear slice and thyme sprig in the drink for garnish.

Pear Infused Vodka
Makes 1 1/2 cups

1 large ripe pear
1 1/2 cups vodka

Core pear and cut into thin slices (leave skin on) and place in a mason jar with vodka. Cap and shake. Leave to infuse for at least 2 days (up to 5 days) and then strain. (Discard pears.) Refrigerate until ready to use.

Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

Makes 3 cups

2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Recipe from Kathy Casey Sips & Apps, Chronicle Books – www.liquidkitchen.com

Posted by Kathy Casey on November 26th, 2014  |  Add Comment |  Posted in appetizers, Books to Cook, Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes

It’s Pomegranate Season!

Some foods just have a way to remind us of the season and pomegranates do just that. I always know winter has arrived when I start seeing those lovely garnet fruits piled high in the produce section.

Pomegranate edit
Juicy pomegranate seeds!

I remember eating my very first pomegranate as a kid, sitting in a chair with a TV tray. It occupied my little hands for hours…turning them bright pink but only for a day! Take note moms & dads!

Pomegranates’ tart-sweet seeds are prized for their distinctive flavor and are high in antioxidants. Whether muddled into a cocktail or sprinkled on salads, they are d’lish!  And I have a great tip to make de-seeding simple!

Cut the pomegranate in half, then holding a half firmly over a large bowl hit it with a heavy wooden spoon and watch the seeds come tumbling out. Repeat – then eat!  Side note: this is also a great stress reliever!

For a quick and easy appetizer, add pomegranate seeds to hummus. It adds great texture to the already creamy hummus and helps the flavor jump at you with it’s tartness.

In my Tender Greens with Tangerine Vinaigrette, pomegranate seeds add a very colorful and tart addition to this healthy, citrusy salad and plays well with the sweetness of the tangerine.

So pick up some pomegranates and enjoy their tangy addition to a very delicious winter! -Kathy

Photo from Dishing with Kathy Casey.

Tender Greens with Tangerine Vinaigrette & Pomegranate Seeds
Makes 4-6 servings

1 1/2 tsp very finely minced tangerine zest *
3 Tbsps fresh tangerine juice
3 Tbsps fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1 1/2 tsp sugar
Pinch cayenne pepper
2 Tbsps very light olive oil

————————————-

4 cups gourmet greens mix
1 head Bibb or Boston lettuce
1/2 cup (about 3 medium) diced or segmented tangerines (peeled and seeded)
1/4 cup pomegranate seeds

To prepare the vinaigrette:
* To make the tangerine zest, peel the tangerine with a potato peeler then mince zest until very fine.

In a small bowl whisk together the tangerine zest, tangerine and lemon juices, dijon mustard, salt, sugar and cayenne pepper. Whisking continuously, drizzle in olive oil slowly to emulsify the dressing. Cover tightly and refrigerate until needed.

To prepare the salad:
Wash gourmet greens, if necessary, and spin dry. Tear the Bibb lettuce into bite-sized pieces; rinse, if necessary, and spin dry. Toss greens together in a bowl and cover tightly. Refrigerate until needed.

Right before serving, in a large bowl toss the greens with the dressing until well coated. Divide salad between 4 – 6 chilled salad plates. Garnish each one with some of the diced tangerines and pomegranate seeds. Serve immediately.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on October 23rd, 2014  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes

Huckleberries – A taste of Late Summer

It’s time to talk about huckleberries. This native Pacific Northwest berry is delicious in drinks, desserts, incorporated into dinners, or straight off the bush!

There are lots of places you can pick huckleberries and often you can get some great hiking in, too. Find a trail in the mountains that takes you roughly above 2,000 feet; huckleberries grow fine at sea-level, but really go wild in higher elevations. Look for bushes in meadows or along lakes. The Washington Trails Association has a great list of “huckleberry hikes.”

Just remember these 2 key pointers:

  1. Lots of berries grow in our neck of the woods, and not all of them are edible. Make sure to take a guidebook along to make sure you’re picking the right ones.
  2. Keep your eyes open for roaming animals. Our wildlife loves huckleberries as much as we do; you might even spot a bear so be careful!

And they’re not just for pie although I love them studded into an apple pie like in my Apple Huckleberry Pie with Spiced Crust.

One of my favorites is a savory Pan Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce. Or how about roasted with slices of sweet potato – yum!

And if you’re headed to Portland anytime soon – drop into the Heathman Restaurant & Bar and try our Huckleberry Mule On-Tap. Made with ABSOLUT Vodka, fresh lime, and handcrafted ginger beer then topped with Liquid Kitchen Wild Huckleberry Preserves – yum! And Chef Michael Stanton is sure to have some tasty huckleberry menu items as well!

Huckleberry Mule
Huckleberry Mule on-tap!

These wild fall berries are delicious in almost anything! –Kathy

Apple Huckleberry Pie with Spiced Crust
Makes 1 9-inch pie

Crust
2 cups flour
2 tsp sugar
1/4 tsp salt
1/2 tsp round nutmeg
1/2 cup graham cracker crumbs
12 Tbsps (1 1/2 sticks) cold butter, cut into small pieces
6 Tbsps ice water

Filling
1 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsps flour
2 Tbsps cornstarch
7 cups 1/8- to 1/4-inch-sliced, peeled and cored apples (about 2 to 2 1/2 pounds)
1 cup fresh wild huckleberries
milk and sugar for topping (optional)

To make the crust:In a large bowl, combine flour, sugar, salt, nutmeg and graham cracker crumbs and mix evenly. Cut in butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into 2 disks and refrigerate for about 20 minutes.)

Divide dough into 2 pieces and press gently into disks. Refrigerate for about 10 – 15 minutes while you make the filling.

To make the filling: In a large bowl, toss together the sugar, cinnamon, nutmeg, flour, cornstarch, apples and huckleberries. Set aside.

Preheat oven to 425 degrees F.

Remove dough from the fridge and, on a lightly floured surface, roll dough out into 2 rounds, each about 12 inches in diameter. Brush excess flour from one crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit bottom crust into pan. Trim dough overhang to 1/2″.

Mound the fruit mixture evenly into pastry-lined pie pan. Brush edges of bottom crust lightly with water and then cover pie with top crust. Trim top crust overhang to 1 inch, then fold overhanging top-crust dough under edge of bottom crust overhang and tuck excess dough under, even with edge of pan. Seal and flute edges with fingertips to make a pretty crimp. Make several slits on the top to allow steam to escape. For a shiny, sugary top, brush top crust lightly with milk then sprinkle with granulated sugar.

Bake for 10 minutes at 425, then reduce the heat to 375 degrees and bake for about 50 minutes more, or until crust is nicely browned and apples are cooked through.

Recipe by Kathy Casey Food Studios®.

Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce
Makes 4 servings

4 boneless, skinless chicken breast halves
kosher salt
freshly ground black pepper
1 Tbsp clarified butter or olive oil plus more if needed
1 shallot, minced
2 large fresh sage leaves
3/4 cup port
1 Tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy whipping cream
1/2 cup crumbled Oregon blue cheese or other full-flavored blue cheese (about 2 ounces)
1/4 cup fresh wild huckleberries

Garnishes:
fresh sage leaves
crumbled blue cheese
fresh wild huckleberries

Read through the entire recipe before beginning, and have all ingredients ready within reach of the range.

Preheat oven to 400 degrees F. Season chicken liberally on each side with salt and pepper. (If chicken breasts are really large, then lightly pound out a bit between sheets of plastic wrap.)

In a large, heavy, ovenproof nonstick skillet or sauté pan, heat the clarified butter over high heat until hot. Sear the chicken breasts for about 4 minutes on each side, or until golden brown.

Transfer the skillet to the oven and cook the chicken for about 10 to 12 minutes, or until juices run clear. Remove the pan from the oven, transfer chicken to a plate and keep warm.

Place the chicken-cooking pan over high heat and add the shallot and sage leaves to the pan. Cook for about 30 seconds, then stir in the port and mustard and scrape up the browned bits in the bottom of the pan to get all that good flavor into the sauce. Continuing cooking on high heat to reduce the port to 1/4 cup, about 1 1/2 minutes. Whisk in the chicken broth and cream, and reduce until saucy and almost glossy, about 4 minutes. Add the cheese and whisk in for about 30 seconds to 1 minute, then remove the sauce from heat and stir in the huckleberries.

Discard the sage leaves. Whisk in any accumulated juices from the resting chicken breasts, taste the sauce, and adjust the seasoning with salt and pepper if needed.

To serve, plate the chicken breasts on dinner plates and drizzle with the sauce, dividing evenly. Garnish with fresh sage leaves and a sprinkling of cheese and huckleberries.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 18th, 2014  |  Add Comment |  Posted in Restaurants, Cocktails, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, poultry, Recent Posts, Recipes

Summer Blackberries

Ahh blackberries… the glorious summer berry growing in backyards, parks, and all along our northwest trails. These delicious juicy little fruits are definitely worth the fight with the prickly bushes that they grow on – and your patience will be rewarded!

Not only are blackberries delicious, but they’re good for you! With one of the highest levels of antioxidants of any fruit – these berries are also a wonderful source of vitamins C and K as well as fiber.

Truth be told, I think blackberries really are a taste of summer, which is why they’re the perfect addition to a refreshing summer cocktail. Add them into a shaker tin with some fresh mint, lime juice, simple syrup and rum, and you have a wonderful (and easy to make) Blackberry Mojito!

Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some d’lish Blackberry Pancakes topped with Citrusy Syrup.


Photo from Dishing with Kathy Casey.

Or how about a summer salad tossed with Blackberry Honey Vinaigrette – a sprinkling of toasted hazelnuts and fresh goat cheese – a great start to any summer meal.

Enjoy the last days of summer with a fresh bowl of blackberries! –Kathy

Blackberry Honey Vinaigrette
Toss with summer garden greens, and fat blackberries. Scatter with toasted hazelnuts and a crumbling of blue cheese or chevre. Dressing recipe can easily be doubled.

Makes about 1 generous cup of dressing.

1/2 cup fresh (or frozen) blackberries
1/4 cup red wine vinegar
2 Tbsp Liquid Kitchen® No. 5130 honey or local honey
2 tsp Dijon mustard
6 Tbsp olive oil
Pinch cayenne pepper
1/2 teaspoon kosher salt

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 4th, 2014  |  Add Comment |  Posted in breakfast, Cocktails, Foodie News, Fruit, Recent Posts, Recipes, salads

Juicy, Summer Stone Fruits

One of my favorite things about summer is juicy stone fruits! What’s a stone fruit? Well, it’s anything with a pit in the center – think plums, juicy peaches, nectarines and apricots.

For some of you, visions of apricots and peaches may conjure up memories of canning with grandma. For others, they were the summer treat to enjoy under a shady tree with friends. Fresh-picked, sliced in a salad, baked in a pie, or shaken in a cocktail… the possibilities are endless.

And who does not like homemade Ginger Peach Sorbet! It’s easy to make. I like those freezable crank ice cream machines. Just keep the bowl part in the freezer so you’ll be ready to whip up a batch anytime.


My Blended Peach Whiskey Sour

For the adults try my recipe for a blended Peach Whiskey Sour, great to serve a crowd at a patio party.

And for those of you that live in the Northwest – Metropolitan Markets is celebrating Peach-O-Rama with juicy ripe super sweet peaches with a Brix level (sweetness) that is around 15 – sweet!

So enjoy the summer days with succulent stone fruits!–Kathy

Ginger Peach Sorbet
Makes about 4 cups.

1 cup sugar
1 Tbsp. very finely minced fresh ginger
1/2 cup water
about 2 lb. fresh peaches (or enough to make 3 cups of puree)
2 Tbsps. fresh lime juice

Place sugar, ginger and water in a small sauce pan, stir and bring to a boil. Let cook about 3 minutes. Remove from heat and let cool to room temperature.

Meanwhile, peel and pit peaches. If peaches don’t peel easily, then plunge them into a pot of rapidly boiling water for about 30 seconds and then into cold water to loosen skins before peeling.

Place peaches and lime juice in blender and puree until smooth. Combine peach puree with cooled ginger mixture. Chill mixture at least 30 minutes.

Place mixture in an ice cream freezer and freeze according to manufacturer’s directions.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on August 21st, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes

Sweet & Summery Honey Cocktails

Cocktails sweetened with honey are perfect to sip on during these warm, summery evenings. And honey syrup is an easy way to that touch of sweetness instead of traditional simple syrup. Just combine 1 part warm water with 1 1/2 parts honey, stir till dissolved, and keep refrigerated for up to a week.


My Liquid Kitchen 5130 Honey!

Use it in any of your favorite recipes that call for simple syrup, such as a margarita. Or whip up a pitcher of Summer Honey Lemon Collins that you can get creative with.

Just combine in a pitcher:
1 1/2 cups vodka or gin – use a local one if you like
3/4 cup fresh lemon juice
3/4 cup Honey Syrup (recipe above)

Then add:
Some fun local fruits and herbs (think strawberries and basil) and squish around with a wooden spoon to meld the flavors.

Then add:
1 cup soda water

Fill with ice, stir and enjoy!

I also love honey in a summery sangria as well made with crisp white wine, sliced peaches and a splash of liquor. Yum! (See my recipe below)

So get your buzzzz on with a honey cocktail. PS – honey syrup is of course great in non-alcoholic drinks too! –Kathy

Summertime White Sangria
1 bottle (750 ml) local white wine
1/4 cup liqueur, such as Grand Marnier, Cointreau, or St. Germain
2 – 3 Tbsp. of my 5130 Liquid Kitchen® Honey or your favorite honey
1 lemon, thinly sliced
1 cup cut up local fruit, such as peaches, nectarines, apricots, and plums

In a large pitcher, stir the wine, liqueur and honey together until honey is dissolved. Add the fruits and stir, crushing some of the fruit. Cover and refrigerate overnight, or for at least 4 hours, to let the flavors marry. Serve over ice, including some of the fruit in each serving.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on August 15th, 2014  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Summertime Peach Favorites

When fresh, juicy peaches appear at the local markets, you know summer has finally arrived. Eat them raw, blend them in a cocktail, chop them up for salsa; any way to eat a peach is fine by me.

Swirl them into yogurt or chop them up and add them to a bright summer salad – or slice them thin and serve atop crostini spread with herbed goat cheese.

Blushing Pickled Peaches are easy to make and so tasty served alongside grilled pork chops.

But – have you ever had Grilled Peaches? If not, they should go on your need-to-try list! Just cut them in half, remove the pit, drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Then grill on each side until nicely marked and just tender – yum! A great combination of sweet and smokey – perfect to cozy up with a juicy chicken breast or d’lish over vanilla ice cream with a drizzle of salted caramel.

And of course…peaches are perfect to shake in a summer cocktail like in my Peachy Mojito with fresh garden mint! –Kathy


My Blended Peach Whiskey Sour!
For the recipe and more summer sipping ideas, check out
www.LiquidKitchen.tv

Blushing Pickled Peaches
Be sure to use a freestone variety of peach for this recipe such as Elberta or Hale. Great with grilled ham steaks and poultry, and especially fantastic with thinly sliced prosciutto, crusty French bread and a glass of Northwest Pinot Gris.

Makes 1 quart

5 – 6 large ripe peaches, peeled, pitted and halved, about 2 – 2 1/4 lbs.
2 1/2-inch piece of fresh ginger cut into 1/4-inch slices (2 oz wt.)
3 cloves of garlic, peeled
1/4 cup red wine vinegar
1/2 cup distilled white vinegar
1/4 cup water
1/2 cup sugar
1 Tbsp kosher salt or uniodized salt
1/2 tsp coriander seeds
1/2 tsp crushed red pepper flakes

Tightly pack the peach halves, alternating with the ginger and garlic, into a clean quart jar.

Meanwhile, in a small, non-reactive saucepan bring the remaining ingredients to a quick boil over high heat. Immediately remove from heat and ladle over the peaches, making sure to cover them and transferring all the spices to the peaches.

Cover tightly and let cool to room temperature. Immediately after cooling, refrigerate peaches. Chill the pickled peaches for 2 – 3 days before using them. They’ll keep 4 weeks in the refrigerator.

Recipe by Kathy Casey Food Studios®.

Peachy Mojito
Makes 1 cocktail

2 sprigs of fresh mint
2 oz silver rum
1 oz lime juice
1 oz Simple Syrup*
1/2 oz peach puree
——————–
1 oz soda water
Garnish: lime wedge on cocktail pick

Tear mint sprigs and drop into a pint mixing glass. Measure in rum, lime juice, simple syrup, and peach puree. Fill glass full with ice, then cap and shake vigorously. Uncap then add a dash of soda water to the tin. Pour drink into a tall glass. Garnish with a lime wedge on a pick.

*To make Simple Syrup: bring equal parts water and sugar to a quick boil, immediately remove from heat. Cool and store at room temp for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on July 17th, 2014  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, Small Screen Network, videos

Serene Summer Sipper: Lemonades!

Nothing says summer like a refreshing glass of lemonade. These days, we’re seeing lots of creative takes of this American staple.

Start with the basics and switch it up a bit: fresh squeezed lemon juice, sugar, and water. Add some sparkle to your lemonade and lightening it up by adding a big splash of sparkling berry water (I love the strawberry and raspberry lemon sparkling waters at Whole Foods). Or instead of making it with traditional sugar, sweeten it with organic agave or local honey.

Fresh Squeezed Lemonade
Fresh Squeezed Lemonade!
Photo by Kathy Casey Food Studios
®

Get creative with the classic Arnold Palmer made with equal parts iced tea and lemonade by switching out classic black tea with green tea or chai.

One of my favorite lemonade flavor profiles is lavender-mint. The lavender is beautifully complemented by sweet mint. (Perfect for using up from your garden!) Or try adding just a dash of rose water or orange blossom water – it adds a lovely floral essence!

Summer fruits are plentiful this time of year: Muddle in mouth-watering watermelon, juicy peaches, sweet cherries, or tart raspberries. Or get herbalicious with your lemonade and add in sprigs of fresh picked rosemary such as in my Rosemary Lemonade Cooler.

Cool off with a refreshing glass; cheers! –Kathy

Rosemary Lemonade Cooler
Zesty lemon syrup and fresh rosemary make for a refreshing drink, perfect for outdoor entertaining. It’s also make a great summer cocktail by adding 1 – 1 /2 ounces of vodka per serving.

Makes 8 to 10 servings
Prep time: 30 minutes

3 Tbsp lemon zest
4 -6 large sprigs of fresh rosemary
2 cups sugar
2 cups water
————————————
1 1/2 cups freshly squeezed lemon juice
3 cups water or sparkling water

Garnish: lemon wheel or wedges and small fresh rosemary sprigs

Combine the zest, rosemary, sugar, and the 2 cups of water in a saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

Remove and discard rosemary from syrup. In a large pitcher, combine the cooled syrup, lemon juice, and the 3 cups of water (or sparkling water if serving right away). Serve over ice in a tall glass garnished with lemon wheels and rosemary.

Recipe developed by Kathy Casey Food Studios®

Posted by Kathy Casey on June 12th, 2014  |  Add Comment |  Posted in Fruit, KOMO Radio, Recent Posts, Recipes
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