Rosemary Fizz Recipe

Make this sweet-tea fizz to add a kick of flavor to your next house party.



"Essential Guide to Growing and Cooking with Herbs"
July 2018

  • Rosemary is an aromatic herb native to the Mediterranean and full of medicinal properties.
    Photo by Getty/Mizina
  • “Essential Guide to Growing and Cooking with Herbs,” edited by Katherine K. Schlosser, pulls from the knowledge of some of America’s top herb enthusiasts, using recipes and insight provided by members of The Herb Society of America.
    Cover courtesy of Louisiana University State Press

Essential Guide to Growing and Cooking with Herbs(Louisiana State University Press, 2009) edited by Katherine K. Schlosser is a compilation of herb profiles, recipes, uses, and histories by The Herb Society of America (HAS). Including plant origins, growing suggestions, succinct descriptions, and hand-drawn representations of the herbs, Schlosser’s collection is an effective aid to any herb enthusiast hoping to make the most out of their garden. Schlosser is a long-time member of HSA and the editor of Wild Flower, a journal produced by the North Carolina Native Plant Society. This excerpt shares a recipe by HSA member Joy H. Walworth.

Ingredients:

  • 2 tbsp. rosemary, crushed but not pulverized
  • 3 tbsp. sugar
  • 1/2 cup water
  • Pinch of salt
  • 8 oz. apricot nectar
  • 1 quart ginger ale
  • 1/2 cup lime juice

Instructions:

  1. Simmer the water, sugar, and rosemary leaves with a pinch of salt for 2 minutes.
  2. Cool and strain.
  3. In a tall chilled pitcher, mix apricot nectar with ginger ale and lime juice.
  4. Fill 8 glasses with ice and pour in the juices. Garnish with twists of lime rind.

We use dried rosemary to make this punch. The syrup can be prepared several days ahead and refrigerated. This recipe is from the Western Reserve Unit’s Savory Seasoning cookbook, first published in 1957. The unit serves this punch for special occasions and celebrations.

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Reprinted with permission from Essential Guide to Growing and Cooking with Herbsedited by Katherine K. Schlosser and published by Louisiana State University Press, 2009.