Ok, Janellie, this one's for you....
I'm hesitant to post the recipe for rosemary syrup that I made, because I think the end result tasted a little bitter. But I'll give you two, and you can take your pick.
My instructions were:
3 TBS chopped rosemary
(make sure you don't use the woodsy stick part...tip straight from a caterer's mouth!)
1/4 cup sugar
1 cup water
....and I made 60 cups worth! (Thanks for the help, Mom!)
We brought the water to a boil, added the sugar to simmer for 10 minutes, then added the chopped rosemary to a low simmer for another 10 minutes covered. We strained out the rosemary through a series of medium to small sieves, then let it cool.
This amount is designed to go with one can frozen lemonade (made with 3 cans water), but I imagine that the overall flavor would be improved if you were squeezing lemons and using the fresh juice...=) (who's going to do THAT for a wedding!) And since, my dear, your lemons are cheap and in abundance (and perhaps unofficially organically grown?) you'll probably be using the real deal.
SO here's (look at March 19, 2008...sorry, you'll have to scroll down) recipe for the real thing....and oh how I do love this blog....Chef's beware....it makes you drool, and want to start dinner now! Enjoy it with me....
