June 12th, 2014
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!
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®