Madeline Zakarian, co-Author of “The Family That Cooks Together,” mixes up her delicious Rosemary Blush drink in the Bloom Kitchen with Gayle Guyardo.

Rosemary Blush
By Madeline and Anna Zakarian | Serves 4
Ingredients:
1 cup Simple Syrup (page 000)
2 sprigs fresh rosemary, plus more for garnish
10 fresh strawberries, stem removed and cut into quarters
½ cup fresh lemon juice (from 3 lemons)
Ice cubes
1 cup sparkling water

Helpful Tools:
Large glass with wide mouth
Muddler or wooden spoon
Rocks glasses

Instructions:
1. In a small saucepan, combine the simple syrup and rosemary and bring to a simmer over medium heat. Remove from the heat and discard the rosemary sprigs. Let cool slightly, then transfer to a wide-mouthed glass. Cover and chill the rosemary simple syrup in the refrigerator for 30 minutes.

2. Add the strawberries and lemon juice to the rosemary syrup. With muddler or wooden spoon, crush and smash down the berries.

3. Spoon even amounts of the mixture into the bottom of four rocks glasses. Add a few ice cubes, then top off with sparkling water. Garnish with rosemary sprigs before serving.

Tip: If you have an ice mold that makes large or extra-large cubes, use it to make ice for this drink.

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