Blog | Weekly Specials

Squeeze The Day

There’s nothing like a tall glass of cold lemonade on a hot summer day. Indulge with our famous Rosemary Lemonade recipe developed by Chef Bryan at Haggen Market Street Catering. Enjoy it simple with a slice of fresh lemon or take it up a notch and make frozen lemonade pops or colorful ice cubes.

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Rosemary Lemonade

6 cups cold water
3/4 cup fresh lemon juice
3/4 cup sugar
3–4 rosemary sprigs, crushed

Combine all ingredients in a large bowl or pitcher. Cover and refrigerate overnight. Strain out rosemary. Serve over ice.

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Frozen Lemonade Pops

For the ultimate cool down, turn your glass of lemonade into a frozen treat.

3–4 cups Rosemary Lemonade (depending on your ice pop mold)
6 ice pop molds

Prepare Rosemary Lemonade as indicated in the recipe. Pour evenly into ice pop molds; freeze for at least four hours or until frozen.

Remove from molds and enjoy!

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Infused Ice Cubes

Add a little color and flavor with summer fruits, citrus and herbs suspended in ice cubes.

Your choice of berries, citrus and herbs
Water
Ice cube tray

Place whole berries, sliced and chopped citrus, or herb leaves into ice cube tray. Fill tray with water.

Allow ice cubes to freeze (about four hours). Place into glass and add lemonade.

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