Pine Mountain Popsicles

Ingredients

• 5 Stems of Fresh Rosemary 16g
• 3 C Water 608g
• 1/2 C Cane Sugar 128g
• 1/2 C Fresh Squeezed Lemon Juice 110g, about 4 large lemons

Instructions

1. Cover rosemary in saucepan with water. Bring to a boil, turn down heat to low and cover. Simmer for 20 minutes. Strain and discard rosemary. Stir in the sugar and lemon juice. Stir until sugar is dissolved.

2. Add just enough water to the lemonade to bring it up to 2 3/4 C (720g). Fill the popsicle molds leaving about 1/8" (3-4 mm) head space at the top. Wipe the top dry, place the lid on top and insert popsicle sticks. Freeze over night or for at least 8 hours.

3. To release the pops, I turn the mold on its side and run water over the the mold on both sides. I usually have to pry the lid off, wedging a fork in between the lid and mold, especially if I forgot to dry the top of the mold off before freezing. Gently wiggle the popsicle stick to remove the popsicle... be careful here, I've broken the stick several times.

4. Store popsicles in a plastic freezer bag or covered container with parchment layered between the popsicles for up to one week.
   
   Recipe and image from vanillaandbean.com