Bacon Pancake Strips! Yes Yes, Oh Yes!
Candy Shop (by Gavin lueking D7000)
Sparkling Rosemary Limeade
makes eight 5-ounce servings — or more, depending on dilution
- 1 cup lime juice (from about 6 limes)
- 3/4 cup sugar
- Peel of 2 limes
- Two 4-inch sprigs fresh rosemary, plus more to serve
- 4 to 6 cups chilled sparkling water
- Stir the lime juice with the sugar in a small saucepan and bring to a simmer over medium heat. Lower the heat and cook, stirring frequently, until the sugar is completely dissolved.
- Add the lime peel and the rosemary sprigs. Simmer for another minute, then turn off the heat.
- Cover and refrigerate overnight.
- Strain out the lime peel and rosemary and mix with the chilled sparkling water in a sealed jar or bottle. Taste and add more water if you want a lighter flavor.
- Serve over ice with a small sprig of rosemary muddled into the drink.
Bibimbap from Shilla in East Perth, Australia
