A Taste Of: Dothan AL

 151 North Foster Street

Dothan, AL

334-792-6465

http://riverniledothan.blogspot.com/

11-3 Monday - Saturday

River Nile has been one of my favorite places to eat since I first visited four years ago… they make some of the best soup I have eaten in my 50+ years and the new addition of cupcakes makes it even more appealing.

Peanutbutter Fudge Cupcake

A trip to Dothan would not be complete without a visit to see Katie and staff and to sample the soup of the day and something a little extra. One of the best recipes I have ever tried was shared with me by Katie and it is for the Rosemary Lemonade that my family has grown to love. I have made this beverage by the pitcher and for a crowd and it’s always a welcome addition on a warm summer day.

Rosemary Lemonade

My attempt at Rosemary Lemonade

1 1/2 cups sugar

1 1/2 cups freshly squeezed lemon juice

Zest from 2 squeezed lemons
2 sprigs of rosemary, at least 3 inches long
Pinch salt
8 cups water

Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!

Flowers in the courtyard at River Nile

ROSEMARY LEMONADE

Made fresh this morning... ahhhh.

Rosemary is one of my favorite herbs. I use it all the time in both my cooking and just to brighten up the kitchen and give it a wonderful smell.
When I first tried this lemonade I was hooked and asked for the recipe and recieved it. With a little tweaking I made it my own and it is a wonderful treat during the hot summer here in South Carolina.

1 1/2 cups sugar
1 1/2 cups freshly squeezed lemon juice
Zest from 2 squeezed lemons
2 sprigs of rosemary, at least 3 inches long
Pinch salt
8 cups water

Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat