Cocktails, without the booze: A really simple rosemary soda.

A 15 minute recipe. Endless cocktails, without the booze.

Rosemary soda

Simple rosemary syrup

*heat 3/ 4 cup of water and 1/2 cup (rapadura) sugar over medium heat, bring to a boil, stir and dissolve sugar. Add rosemary sprigs and simmer for 3-4 minutes. Take off heat, cover and let steep for 10 minutes.

*Pour mixture into a glass container and chill. I left in a sprig of rosemary.

Syrup keeps in the fridge for 7 days.

To serve:

Fill a glass with ice, spoon a few teaspoons of syrup into the glass, mix in some soda water. Add a squeeze of lemon, and toss in the rest of the wedge in the glass. Stir.

artisan soda cookbook- Andrea Lynn

From the Artisan Soda Workshop: Chapter-Soda Adventures with Herbs and Spices. What’s next? sea salt lime soda, fresca (with grapefruit), blackberry lavender, hibiscus & honey.

As commented in “A drink For Kristy” at Gastronomical Sovereignty for Fresh Food Wednesdays:

I wanted to pass on- The Artisan Soda Workshop- by Andrea Lynn.Beautiful satisfying cocktails without the booze. I got my copy from the library and I don’t want to give it back- I just started! Try the rosemary soda simple syrup – and then think about the hibsicus honey, blackberry lavender, lemongrass, seasalt & lime, and fresca (with grapefruit!). All homemade, easy to prepare with a bottle of pellegrino. These do not feel like the token coke for a designated driver drink. They are tonics, and lovely. Oh, and they pair well with bad movies of the week/beauty pageants/oscars,  and/or delicious food.

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6 Comments to “Cocktails, without the booze: A really simple rosemary soda.”

  1. This looks intriguing–and a lovely thing to have in the fridge in summer.
    I’ve never heard of rapadura sugar. Where do you get it?
    Thanks!

    • The Artisan Cookbook recipe used Coconut Palm Sugar. I had Rapadura sugar in the pantry – I bought it for a Nourishing Traditions/Sally Fallon recipe. Rapadura is an unrefined sugar made from dehydrated sugar can juice. It’s used in India- you can find it pressed in a block, or ground at east-asian food stores. The juices are pressed and dried- so the nutrients and minerals and vitamins are still left intact. So it has more nutritional value than a refined white sugar, although, of course, it is still sugar. It sort of looks like succanat or brown sugar. I really liked the flavour it added to the drink- it sort of had a ginger cookie flavour.

  2. holy crap. i just had a heart attack. have i told you i adore you? i adore you. 🙂 thank you thank you thank you…. so making this!

    xoxoxoxo!

  3. I look forward so much to the moment when The Healthy Project pops up in my email. Thank you!!! 🙂

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