Recipe courtesy of Dave Lieberman

Rosemary Peach Lemonade

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: about 6 servings
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Ingredients

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

Directions

  1. 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.
  2. Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
  3. 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.
  4. Add more ice right before serving. Serve a fresh rosemary sprig in each glass.

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