Iced herbal tea
Drop 1 sprig of fresh rosemary into a cup of boiled water. Steep 5 min, then remove rosemary. Stir in sugar to taste. Add ice cubes and serve cold for a summer refresher.
Whirl 350 g cooked shrimp in a food processor with 2 tbsp each butter and lemon juice and 1 tsp each lemon zest and rosemary. Season with salt and pepper. Serve chilled, spread on crostini.
Herbed hors d’oeuvre
Toss 2 cups walnuts with 2 tbsp melted butter, 4 tsp chopped rosemary, 1/2 tsp salt and 1/4 tsp cayenne on a baking sheet. Bake at 350F for 5 to 8 min.
Easy gourmet chèvre
Stir finely chopped rosemary with olive oil, lemon zest, salt and pepper. Drizzle over sliced goat cheese. Serve with crostini.
Chop and stir into olive oil with minced garlic. Brush over stretched fresh pizza dough, sprinkle with coarse salt and bake.
Remove leaves from twigs, then use twigs as skewers for lamb kebabs.