Basil-Rosemary Orange Shandy
Made with Beer
main ingredients
- Water - 3cup
- Sugar - 1cup
- orange zest - 2 2-inchpieces
- Basil leaves (fresh) - 1/4cup
- Rosemary (fresh) - 1/4cup
- Orange juice (fresh) - 4cup
- Basil-rosemary orangeade - 6ounce
- Beer (wheat ale or lager, to fill) - 6ounce
- Garnish: orange slice - As needed
instructions
Make the Basil-Rosemary Orangeade
Gather the ingredients.
In a small saucepan, bring 1 cup of water to a boil. Stir in the sugar until it is completely dissolved.
Reduce the heat and add the orange zest, rosemary, and basil. Cover and simmer for 15 minutes. Remove from the heat and allow the syrup to cool
completely, keeping the pan covered. Strain out the herbs and zest.
Combine the syrup, orange juice, and 2 cups of water in a pitcher. Stir and chill in the refrigerator for at least 2 hours.
Serve the orangeade within a few days.
Make the Orange Shandy
In an ice-filled tall glass, pour the basil-rosemary orangeade until the glass is half full.
Top with beer and garnish with an orange slice.
Serve and enjoy!
Gather the ingredients.
In a small saucepan, bring 1 cup of water to a boil. Stir in the sugar until it is completely dissolved.
Reduce the heat and add the orange zest, rosemary, and basil. Cover and simmer for 15 minutes. Remove from the heat and allow the syrup to cool
completely, keeping the pan covered. Strain out the herbs and zest.
Combine the syrup, orange juice, and 2 cups of water in a pitcher. Stir and chill in the refrigerator for at least 2 hours.
Serve the orangeade within a few days.
Make the Orange Shandy
In an ice-filled tall glass, pour the basil-rosemary orangeade until the glass is half full.
Top with beer and garnish with an orange slice.
Serve and enjoy!