It is super-gloomy outside and in addition to the grey clouds, it has been raining most of the day. However, since this rain will help the snow still on the ground (there is literally a two-foot drift still outside our basement door) -- I can't complain too much. And just because it is grey and gloomy outside doesn't mean I can't have a splash of springtime inside.
As a special treat this afternoon, I put together a strawberry-rosemary ginger ale to drink. I'm still on a strawberry kick, and Golden Harvest has been my go-to supplier for inexpensive organic strawberries, which makes me very happy indeed. While my initial thought was to just add some strawberry juice to my ginger ale, I figured I might as well try a little bit harder, and so I made a rosemary simple syrup to infuse an additional fresh herbal flavor into the drink. The resulting iced drink is springtime-pink, refreshing, and full of flavor.
Strawberry-Rosemary Ginger Ale (printer-friendly version)
makes one drink
1 cup strawberries, rinsed and hulled
several ice cubes
1. Puree the strawberries in a blender until completely liquified.
2. Add the strawberry juice to the bottom of a tall glass.
3. Fill the glass with ice.
4. Top with the ginger ale. Stir in the rosemary syrup.
5. Garnish with a fresh sprig of rosemary and serve.
makes one drink
1 cup strawberries, rinsed and hulled
several ice cubes
12 oz ginger ale (I used Reed's Premium Ginger Brew Ginger Ale)
2 teaspoons rosemary simple syrup (see below for recipe)
fresh rosemary sprig, for garnish1. Puree the strawberries in a blender until completely liquified.
2. Add the strawberry juice to the bottom of a tall glass.
3. Fill the glass with ice.
4. Top with the ginger ale. Stir in the rosemary syrup.
5. Garnish with a fresh sprig of rosemary and serve.
Rosemary Simple Syrup (printer-friendly version)
makes about one cup
1 cup water
1/2 cup granulated sugar
3 sprigs fresh rosemary
1. Add the water, sugar, and rosemary to a small sauce pot. Stir until the sugar completely dissolves in the water. Bring the mixture to a boil over medium-high heat. Once the mixture begins to boil, remove from the heat and let the rosemary steep for at least one hour.
2. Pour the syrup into a container with a tight lid, straining out the rosemary. Store in the refrigerator.
makes about one cup
1 cup water
1/2 cup granulated sugar
3 sprigs fresh rosemary
1. Add the water, sugar, and rosemary to a small sauce pot. Stir until the sugar completely dissolves in the water. Bring the mixture to a boil over medium-high heat. Once the mixture begins to boil, remove from the heat and let the rosemary steep for at least one hour.
2. Pour the syrup into a container with a tight lid, straining out the rosemary. Store in the refrigerator.
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