Rosemary lemonade – a detailed recipe for preparation. Share with friends: 
Photo of the dish: Yunhi Kim Time: 45 min. Difficulty: easy Servings: 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 small sprigs of fresh rosemary
- Salt
- 1 tbsp. freshly squeezed lemon juice
- 1/2 tbsp. agave nectar or any other natural sweetener
- Lemon slices, sprigs of rosemary, for decoration (for wish)
Recipes with similar ingredients: rosemary, lemon juice, agave nectar, lemon
Recipe preparation:
- Pour into the pan 6 tbsp. water, bring to a boil. Take off pan from the stove, add sprigs of rosemary and a pinch of salt. Cover and leave to infuse for 30 minutes. Then strain the infusion in a jug and cool to room temperature.
- Add lemon juice, agave nectar and 2 tbsp. To the jug. cold mix water. If desired, you can add more lemon juice and agave nectar. Serve lemonade with ice, sprigs of rosemary and lemon slices.
