I was never interested in gardening until recently. I am now obsessed with it.
I’ve planted basil, rosemary, thyme, mint, dill, tomatoes, scallions, strawberries and a lemon tree.
My garden keeps on expanding, and I’ve already developed a few gardening rituals: biweekly weeding, every other day watering, and of course, daily talking and TLC.
I can’t wait to be able to make lemonade from homegrown lemons but my lemon tree is still in the baby stage.
The herbs, however, are already thriving. The mint has expanded from a few tiny sprigs to a bushy shrub that almost fills an entire extra-large pot.
The rosemary and basil are so fragrant, I can’t pass by without stopping to take a whiff.
I snipped a few sprigs of rosemary to make lemonade. The rosemary flavor was gorgeous but subtle enough that it left room for the strawberries to shine. It was so refreshing.
Rosemary Strawberry Lemonade
YIELD: 1 SERVING
TOTAL TIME: 5 MIN
- 1 cup water
- Leaves from two rosemary sprigs
- 2 large strawberries, hulled
- juice of 1/2 lemon
- 1/2 tablespoon agave syrup (or more, to taste)
- Ice cubes
- Rosemary sprig, for garnish (optional)
Blend the water with the rosemary leaves and strawberries until smooth. Pass through a strainer.
Discard the solids. Stir in the lemon juice and agave syrup.
Pour into the serving glass over lots of ice cubes.
Garnish with a rosemary sprig.