Recipe courtesy of Marcela Valladolid
From:
Food Network Magazine
Rosemary-Infused Lemonade
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- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 10
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 90 mg
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 10
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 90 mg
Ingredients
Directions
- Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature.
- Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.
