Pucker Up, Part I

Lemons, lemons, lemons. I’ve had lemons on the brain lately. I mentioned that I juiced sixty lemon halves – why? For lemonade of course!

A summer party just isn’t complete without the tangy goodness of homemade lemonade. I made two different flavors, Rosemary Lemonade and Strawberry Basil Lemonade, and served them in pint sized mason jars. Just throw the jars on ice and you have a refreshing, icy cold treat. Guests can just grab a straw and enjoy.

Photos by {Blue Eyed Yonder}

Rosemary Lemonade
adapted from Herbal Gardens

3 cups water
3 cups sugar
3 cups lemon juice
Grated rind of two lemons
Four sprigs of fresh rosemary
Cold water
Lemon slices, rosemary sprigs and raspberries for garnish

Combine the water and sugar in a saucepan and bring the mixture to a boil over high heat. Boil the liquid three minutes. Remove the pan from the heat and stir in the lemon juice, lemon rind and rosemary. Refrigerate the mixture at least one hour or until very cold. Strain the mixture into a storage container.

Fill the mason jars about a third full with the lemon syrup, add water to the top of the jar, stir and place jars on ice until chilled. Makes about 10 pint size mason jars.

Stay tuned… tomorrow I’ll share the other lemonade recipe that had everyone smacking their lips for more.

Posted 7/19/11, Topic: Eats

  • Your Southern Peach
    July 20, 2011 at 11:57 pm |

    Love this idea for a party!!! I can't wait to see your recipe. I've got some pineapple and sage infused water working in the fridge right now and I can't wait to try it tomorrow 🙂

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