Sparkling Rosemary Limeade
1 cup lime juice (from about 6 limes)
3/4 cup sugar
Peel of 2 limes
Two 4-inch sprigs fresh rosemary, plus more to serve
4 to 6 cups chilled sparkling water
Stir the lime juice with the sugar in a small saucepan and bring to a simmer over medium heat. Lower the heat and cook, stirring frequently, until the sugar is completely dissolved. Add the lime peel and the rosemary sprigs. Simmer for another minute, then turn off the heat. Cover and refrigerate overnight.
Strain out the lime peel and rosemary and mix with the chilled sparkling water in a sealed jar or bottle. Taste and add more water if you want a lighter flavor.
Serve over ice with a small sprig of rosemary muddled into the drink.
Pink Grapefruit and Pomegranate Soda
1/2 cup pink or red grapefruit juice (from about 1 small grapefruit)
1/2 cup pomegranate juice (from about 1 medium pomegranate)
1 cup sugar
2 star anise pods
Ice
Soda water
Pomegranate arils for garnish (optional)
Combine grapefruit juice, pomegranate juice, sugar, and star anise in a small saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars.
Remove from heat and let sit 30 minutes. Strain and discard solids. Let syrup cool completely.
To serve, fill an 8-ounce glass halfway with ice cubes, add 3 tablespoons of syrup, fill with soda water, and stir. Add more syrup for a sweeter or stronger flavor. Garnish with pomegranate arils.
Iced Green Tea with Ginger, Mint and Honey
6 cups water
1/4 cup ginger, peeled and sliced
3 to 6 bags green tea (depending on how strong you like your tea)
1/2 cup mint leaves, tightly packed, plus extra to serve
1/3 cup honey
1 lemon, divided
In a medium-sized pot, combine the water and ginger slices. Bring to a boil. Once the water boils, remove from heat and add the tea bags and mint leaves. Cover the pot and steep for about 15 minutes.
Strain the brewed tea; separating the liquid from the mint leaves and tea bags. Mix in the honey and juice from half of the lemon into the tea. Transfer to a pitcher and cool to room temperature before refrigerating.
Slice the second half of the lemon. When ready to serve, add 1 to 2 lemon slices into each glass, along with a few mint leaves and ice cubes. Once the tea has cooled, pour it into the glasses and serve.
Blackberry & Sage Spritzers
1/2 cup of honey
1/2 cup of water
3 to 4 fresh sage leaves
1 pound fresh blackberries
Ice
Sparkling water
Extra blackberries and sage leaves for garnish (optional)
Combine the honey and the water in a saucepan over medium heat. Stir it together as it heats up. Once it reaches the point just before boiling, shut off the burner and remove the mixture from the heat.
Add the whole sage leaves and the blackberries to the hot honey mixture and stir. Allow the berries to macerate in the honey syrup until the mixture has cooled significantly and the berries have broken down a bit.
Pour the blackberries and the syrup into a blender. Blend the entire mixture (including the sage leaves) on high until it is well combined and looks uniform in color and texture. Pour the mixture through a fine-mesh sieve to remove the blackberry seeds. You should have about 2 cups of smooth, thick syrup.
To make the spritzers, fill a cup with ice and add some of the blackberry and sage syrup. Use two tablespoons for a mild spritzer, or a quarter cup for a sweeter one. You can play around with a ratio to suit your taste.
Add sparkling water to top, stir, and garnish with extra blackberries and a bit of sage.
All recipes were provided by: The Kitchn
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