Sparkling Rosemary Lemon-Limeade
- 2 cups water
- 6 fresh rosemary sprigs (2 to 3 inches each)
- 1 ‚ĀĄ2 cup agave nectar or Simple Syrup
- 6 tablespoons freshly squeezed lemon juice (from about 4 to 6 lemons)
- 6 tablespoons freshly squeezed lime juice (from about 6 to 8 limes)
- 4 cups sparkling water
- 1 ‚ĀĄ2 large organic lime, ends cut off and sliced thinly lengthwise, for garnish
- 1 ‚ĀĄ2 large organic lemon, ends cut off and sliced thinly lengthwise, for garnish
Fresh rosemary, which you can find at most supermarkets and farmers‚Äô markets, perfumes this lemon-limeade and¬† gives it a medicinal twist.
- In a small saucepan, combine 2 cups of water and 4 sprigs of rosemary, bring to a boil, and allow to boil vigorously, covered, for 10 minutes. Remove from heat and let steep for 10 minutes, then uncover and set aside to cool.
- Strain the rosemary water into a serving pitcher and compost the cooked rosemary sprigs. Add the agave nectar, lemon juice, and lime juice and stir well. Add the sparkling water and gently stir to combine. Add the remaining rosemary¬† sprigs and the lemon/lime slices and refrigerate until cool. Serve in slender, clear glasses.