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

Instructions

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.