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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