Monday, June 18, 2012

Recipe: Dermie's Refreshing Rosemary Lemonade...


Last week, I received a frantic email from a lovely follower of my blog with the subject line reading 'need some help Dermie!'. The email read 'I am planning a very important Sunday Lunch for my parents and my fiancés' parents and I was wondering if you could give me some tips on cooking Lamb. I love to cook and bake but I've never cooked lamb before... please help!'.

I replied with my tips and for that extra special Sunday lamb roast, I recommended this delightfully refreshing Rosemary Lemonade...

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Makes 2 litres.

Shopping List:

- 6 Sprigs of Fresh Irish Rosemary
- 6 Large Fresh Lemons
- 200g Graduated Sugar
- 250g Water
- Star Anise

The Magic:

1. Place the sugar and water in a heavy bottomed saucepan on a medium heat.
2. Stir continuously with a wooden spoon until all the sugar is dissolved.
3. Once the sugar is dissolved, simmer the syrup and add in four sprigs of rosemary.
4. Allow to infuse for five minutes.
5. Place the pan off the stove and allow to cool with the rosemary intact for 4-6 hours.
6. Sieve the syrup removing all traces of rosemary, then add the juice of 5 lemons including the lemon bits.
7. Top with 1.5 litres - 2 litres of fresh water.
8. Serve in a lemonade bottle (I got mine for €1.99 in Meadows and Byrne).
9. Decorate with two sprigs of fresh rosemary and some lemon slices.
10.Place a few ice cubes in a glass with two star anise on top.
11. Pour the lemonade over the ice for a refreshing cool taste.

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Top Tips: 

* If you are worried about the amount of sugar in this recipe, reduce the sugar content and replace with a spoonful or two of honey. I would recommend this if you are making the lemonade for kids.

* If using sparkling water, reduce the sugar content in this recipe as it becomes overpowering.

* The stock syrup can keep nicely in the fridge for up to a week, so double the stock syrup recipe and keep in the fridge to celebrate the sun coming out!

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