Rosemary-Scented Limeade

by Food Hound on June 17, 2013

in Drinks

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Very, very few things rival drinking a glass of homemade limeade.  Maybe something like watching a Bridget Jones marathon or finding a $100 bill on the ground comes kind of close, but fresh limeade taketh my breath away every time.  It’s one of those things I tell myself is made even more special by only making it for special occasions, but I’m beginning to see the holes in that argument.  I want.  I want.  I WANT.

I know I’ve mentioned how I’m not a fan of alcohol-free parties (hellllo, the champagne punch was totally loved by one and all at my baby girl’s first birthday party), BUT… I’m also a firm believer that you gotta have something fun for the non-drinkers.  There are always friends who don’t drink, friends who are pregnant, friends who drank too much the night before, and friends who know that they tend to drink adult beverages way too quickly, therefore increasing the risk that their toddler will bear witness to very bad boy-band song-singing.  Complete with dance moves.

Rosemary-Scented Limeade is the classy, non-boozy beverage I chose to make for my latest soiree, and OH EM GEE.  Words cannot describe.  Usually I’m not a huge herb-in-my-drink fan, but it totally works here and it’s amazing.  I need to take all of those herb-scented cocktails and beverages I’ve cast aside, apologize to them, and try them.   The rosemary is infused in the simple syrup, making its flavor presence oh-so-delicate but oh-so-perfect with the sweet-tart limeade.  You could totally do the same thing with lemonade, but limeade is just a little more unique, a little more refreshing, and a little more reminiscent of margaritas.  That’s never a bad thing.

Limeade is one of those things that sounds super-impressive because people picture you slaving away over all. those. limes.  But it’s soooo easy.  Just make a simple syrup, and while that’s simmering and infusing with the flavor of the rosemary, you’re a-squeezin’.  True, there might be a high risk of Carpal-tunnel if you become addicted (which is going to happen because Rosemary-Scented Limeade is the stuff dreams are made of), but we’re all going to get that to some extent from marathon texting, so you might as well get some limeade out of the deal, am I right?

I can’t think of a single occasion where this limeade wouldn’t fit right in, except maybe a testosterone-infused bachelor party… but then I was thinking you could just add gin or vodka, and then you’re the cool hipster mixologist dude who squeezed all those limes by hand for your buddy.  Plus, girls like mixologists.  It’s a fact.

And I’m just going to come out and say it because you all know it’s on the tip of my tongue anyway… DO NOT use bottled lime juice.  It just doesn’t taste the same.  Respect the art of making a great homemade beverage, and embrace freshly-squeezed citrus.  There, I said it.  Now we can move on.

Just writing this post made me dip into my secret mason jar of this stuff leftover from the weekend.  OMG, I’m in love all over again.  Join me in heaven, won’t you?

(PS-  If you make this and are thirsty for more lime-y drinks, check out my Sparkling Strawberry-Mint Limeade.  You will be powerless against its awesomeness.)

2.0 from 1 reviews
Rosemary-Scented Limeade
Adapted from this recipe from the Food Network
Serves: 6-8
  • 3 cups water
  • 1 c sugar
  • 1 tablespoon coarsely chopped fresh rosemary leaves
  • 1 cup freshly squeezed lime juice (about 8 limes)
  1. In a medium saucepan combine 1 cup of the water with the sugar. Bring it to a simmer over medium heat, and let it simmer until all the sugar has dissolved, stirring occasionally. Turn off the heat, add the rosemary, and let it the mixture cool for about 20 minutes (this will infuse a nice, delicate rosemary flavor- go shorter or longer per your preference). Strain the mixture into a pitcher. Add the lime juice and remaining 2 cups water. Chill well in the fridge, or serve immediately in glasses filled with ice.
Although squeezing the limes does take a teensy bit of time, you can squeeze the juice up to a day in advance, and you can make the simple syrup up to a week in advance. I let the finished limeade chill overnight in the fridge, which cut back on the need for ice (since ice will melt and water it down).


{ 1 comment… read it below or add one }

Kristina July 2, 2013 at 8:11 pm

Seriously! This stuff is so flippin’ good! My neighbor has an abundance of rosemary and this recipe is going to help with that.


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