Preparation time: 15 minutes
Total time: 20 minutes (plus cooling and chilling time)
2 cups water
3/4 cup sugar
1/2 cup fresh lemon juice
2 sprigs of rosemary plus additional rosemary leaves
In a medium saucepan bring the water and sugar to a boil. Stir and continue boiling about 3 minutes or until the sugar dissolves. Remove from the heat and cool slightly. Stir in the lemon juice and rosemary sprigs. Let sit about 30 minutes.
Meanwhile, take the remaining rosemary leaves and dip them in the lemonade mixture. Press the leaves on the inside of one side of the mold and place in the freezer while the lemonade is sitting.
After 30 minutes, the rosemary leaves should be frozen. Strain the lemonade mixture into the molds and insert the sticks. Freeze at least 6 hours. Will keep frozen for at least 3 weeks.
From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 1 pop. 102 calories (0 percent from fat), 0 grams fat (0 grams sat. fat), 27 grams carbohydrates, 0 grams protein, 3 mg sodium, 0 mg cholesterol, 0 mg calcium, 0 grams fiber.