Use fresh Spring herbs in the kitchen for a flavorful meal

Spring is the time for planting, and using fresh herbs in the kitchen can add great flavor to any dish. Kansas City chef Shannon Kimball will feature Spring herbs at the Herb Cocktail Party. 

Herb Cocktail Party
Friday, April 26
Alexander Majors House Barn
8201 State Line Road, Kansas City, MO
5:00 - 8:00 pm
Tickets: $30

Rosemary Infused Wild Strawberry Lemonade

2 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice
1 sprig fresh rosemary, plus more for garnish
1 pint fresh strawberries, hulled and quartered
2 cups club soda
Ice, infused with small pieces of fresh rosemary
Whole wild strawberries, for garnish
1/2 pint vodka (optional)

In a saucepan, bring the water and sugar to a boil. Reduce the heat and add the rosemary sprig. Simmer for 10 minutes, stirring occasionally . Add the lemon peel and lemon juice, stir, and remove from heat. Let cool completely, strain and pour into a serving pitcher.

In a blender, puree the strawberries, strain and add to the pitcher with the lemon juice. Refrigerate until chilled.

Add the club soda and vodka (optional), stir well. Pour over glasses filled with rosemary infused ice and serve, garnished with rosemary sprigs and wild strawberries.

Servings 10.

Use three ice cube trays to make the recipe.

Fill trays with water, and drop two rosemary leaves into each individual ice cube, freeze.

Use 3 ice cubes per drink. If more ice is needed, use regular ice.

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