With the summer temps rising and National Herb and Spices day this past weekend, we thought what better way to celebrate than with some fun Rosemary Lemonade pops! Check out the clip & recipe below.
2 stems fresh rosemary
3 cups filtered water
½ cup honey
½ cup lemon juice
¼ tsp. salt
¼ tsp. pure vanilla extract
Cover rosemary stems in a saucepan with water. Bring to a boil, turn
down the heat and simmer for 5-10 minutes. Remove from the heat a
stir in the honey until it completely dissolves. Cover the saucepan and
let sit for 10 minutes off the heat. Strain out the rosemary stems.
Add in the lemon juice, salt and vanilla extract along with enough water
to be just over 2 ¾ cups. When you fill the popsicle molds, try to leave
a little room at the top. Freeze overnight or at least 6 hours. Store
pops in a plastic freezer bag or separated in a freezer safe container.
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