Shanghai Rose

Name: Shanghai Rose
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters dried rosemary; 2 sprigs fresh rosemary for garnish; 2 servings Ice; 1 Juice of lime; 57 grams rose elixir; 227 grams rose syrup; 59 milliliters rosemary crystals; 57 grams simple syrup; 510 grams soda water; 118 milliliters superfine sugar; 227 grams distilled or tap water; 57 grams bottled yuzu juice

Shanghai Rose is a gluten free and vegan side dish. One serving contains 539 calories, 3g of protein, and 2g of fat. This recipe serves 2. Head to the store and pick up rosemary, rose elixir, ice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a food processor, process the rosemary and sugar until fully combined, about 1 minute—there will be visible pieces of rosemary. DO AHEAD: Rosemary crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.

Ingredients you will need

Rosemary

Sugar

Equipment you will use

Food Processor

In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.

Ingredients you will need

Syrup

Water

Equipment you will use

Sauce Pan

Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.

Ingredients you will need

Lime Juice