A sparkling dose of summer.
My friend Beda and I have an ongoing long distance food affair. Settled in a small town in Colorado, we send each other recipes on a regular basis, recommending new food books and asking for tips on what we should bring as a side to the dinner party we got invited to. So it’s only fitting that when I went to visit we had to make a recipe that complemented the late spring Colorado sun.
Believers in multi-purpose food and drink, we decided on sparkling lemonade, equally as refreshing for a post-hike drink as it is a balmy evening cocktail spiked with bourbon.
Local honey is essential in this recipe – don’t switch out sugar in the simple syrup. Add in locally grown rosemary and set up a table in the sunlit backyard, and you have a special moment between friends. Enjoy!
Honey, Ginger Sparkling Lemonade with Rosemary
1 cup honey
1 cup water
Juice of 7 Meyer lemons
1/2 cup minced ginger
6-10 full rosemary stalks
1.25 liter bottle of sparkling water
Your liquor of choice. We recommend bourbon or vodka.
To make simple syrup, place honey, water and two rosemary stalks in a saucepan and warm over medium heat while constantly stirring until honey is completely dissolved. Add in ginger. Leave on heat for a 2-3 more minutes, regularly stirring, to increase rosemary flavor. Let sit for 30-60 minutes to cool down. Note: for a stronger rosemary flavor, muddle the rosemary first and let the simple syrup sit for longer.
Strain simple syrup into a pitcher and add in lemon juice, top off with ice cubes and sparkling water.
Garnish with rosemary and serve in mason jars.
Images: Anna Brones, Gordon Klco