Rosemary Infused Ginger Lemonade.

With the summer being as scorching as it was, I had been meaning to share this recipe ever since early July. However I never got around to doing so, until now. We’re into the 2nd week of September and the temperature outside is still searing and for many of us, keeping cool is challenging.

You’ll Need…

3 pieces of ginger (smashed)
5 cups water
1 cup white sugar
5 + 1 lemon
1 sprig rosemary
ice cubes
1 teaspoon Angostura Bitter
1 teaspoon Mixed essence (check you local West Indian store)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. If you’re chilling this lemonade in the fridge and won’t be using ice cubes, add an extra cup or two of water.

Smash the ginger (don’t worry about peeling, but do give it a good wash), then in a pot on a medium/high flame, bring the water to a boil. As this happens, add the ginger and sugar. Simmer (low) for 2-3 minutes, then allow this ginger flavored syrup to cool.

As it cools, juice 5 lemons in a large bowl or the pitcher you’ll be serving the finished ginger lemonade in.

Once the liquid is cool, strain it into the bowl with the lemon juice and stir well.

Add the mixed essence (add vanilla or almond extract if you cannot source) and bitters and stir again.

It’s now time to chill in the fridge or top with ice cubes (in a pitcher) and tuck in the rosemary. Slice the remaining lemon and toss into the pitcher for presentation and to add even more lemon flavor – be sure to give this lemon a good scrub as it’s going into our actual drink, skin and all. Stir a little to bruise the rosemary leaves, so the oils release and kiss the lemonade with a gentle herbal note. Yes you may add mint instead should you prefer.

Remember the ice cubes will further dilute the lemonade so feel free to add more lemon juice and/or sugar should you wish. Basically any sweetener you like can be used, in the amounts which best suit you.