Hot summer days with antsy kids sometimes require a bit of creativity. My son Frederick wanted to work on a new kitchen project but by mid-July we’ve made three dozen variations of lemonade and popsicles. I punted.
“Cut a fist-size amount of the tender tips of rosemary.”
He braved the hot sun and returned with a small bowl of fresh herbal goodness.
I chopped the rosemary up a bit and added two tablespoons to two cups of peaches, a bit of sugar and water. After it simmered for a bit, we blended it well and strained it removing most of the rosemary and used it as a “syrup” paired with seltzer water. It was a slightly sweet, refreshing beverage. In fact, it inspired me to start a rosemary extract so that in the future I can bypass the whole rosemary harvest and chopping part of the recipe and just add some rosemary extract to taste.
(For rosemary extract, simply fill a jar with rosemary and cover it completely with vodka or bourbon. Put it in a cool, dark place and give it a shake every day or two for a week. Let it sit for a month or longer and you have a homemade extract.)
Use this syrup as a mixer along with your sparkling water, to taste. We used about 1/4 of the syrup to 3/4 water for a not-too-sweet but refreshing beverage.
If you like the concept, make an extract for a much-easier approach. You can add a bit of rosemary flavor to various fruity drinks for a fun change.
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