When I decided to make the Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce as this week’s entree, I knew I would have leftover rosemary. A quick perusal of my pins with rosemary and I happened upon this Rosemary Lemon Cream Soda. I had to try it! I like cream soda and herb-infused lemonade, but I never thought to combine the two. Alisa at Contemplating Sweets has, and I’m so glad I found her blog. She is my new hero!
This lemonade has been kicked up a notch with the addition of rosemary simple syrup, sparkling water, and a dash of cream. The result is an herby, fizzy, tangy, yet creamy drink that is perfect for the upcoming summer weather.
The Ingredients
This recipe had the typical lemonade ingredients plus heavy cream. It was still a short list of inexpensive ingredients that were all easy to find at my usual grocery store. No special orders or extra trips required.
One thing to note while you’re shopping is how many of these cream sodas you are planning to make. I got about three tablespoons of juice from each lemon I bought (enough for 1 1/2 cream sodas). They were pretty big, and I used an electric juicer to make sure I extracted all the juice. You may need more lemons if they are small or if you plan to squeeze them by hand.
The Process
This cream soda is sweetened with rosemary-infused simple syrup. It’s super easy to make, though it does need to be made ahead of time so it can chill. I guess a couple of hours would be sufficient, but I chilled mine overnight because life happened.
Once the simple syrup was chilled it was time to make my cream soda. I used the measurements listed and didn’t feel the need to adjust them. My cream soda was perfection!
Most of the time to make this recipe was spent waiting for the rosemary sprigs to steep in the simple syrup. The rest was making the actual drink. Here’s is how the time broke down:
- 37 minutes to make the simple syrup
- 2 minutes to make the cream soda
- 39 minutes total (not including time to chill the simple syrup)
