Rosemary Peach Lemonade

Recipe courtesy Dave Lieberman
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 10 min
 
YIELD: about 6 servings
LEVEL: Easy

ingredients

ROSEMARY SYRUP:
  • 6 small sprigs fresh rosemary, plus more for garnish
  • 3/4 cup sugar
  • 1 cup water
  • 1 1/2 cups good-quality peach nectar
  • 3 ripe peaches, pitted and sliced into thin half-moons (about 18 slices each)
  • 1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice)
  • 1 to 1 1/2 cups water
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    Directions

    Rosemary Syrup:
    In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused.
    Remove from heat and strain. Discard rosemary sprigs. Let cool before using.

    In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve.

    Add more ice right before serving. Serve a fresh rosemary sprig in each glass.

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