Rosemary Limeade For 2 Recipes

Steps:

• *Note: I lightly bruised the rosemary in a pestle and mortar.
• Combine 1 cup water and sugar in sauce pan.
• Bring to boil, stirring to dissolve the sugar.
• Boil gently, undisturbed and uncovered for 10 minutes.
• Remove pan from heat, stir in the rosemary stem, cover pan and let steep for 1 hour.
• Remove the rosemary then add the lime juice and remaining 2 cups of water.
• Stir, add ice cubes and garnish with lime slices and a few rosemary needles.

Steps:

• In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.

Steps:

• Pulse pineapple in a food processor until very finely chopped (but not pureed).
• Muddle honey, rosemary, and lime juice in a sturdy pitcher until fragrant. Add pineapple and club soda and stir to combine. Serve over ice and garnish with rosemary.

Steps:

• Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature.
• Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.

Steps:

• Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.

Steps:

• Combine water, limes, and rosemary in large pitcher. Squeeze juice of orange into water; add rind. Let steep for 1 hour before serving over ice.