Photo: Rosemary Peach Lemonade Recipe
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
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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By lizanne_3934921
Denver, CO
on September 24, 2009
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I made this lemonade for a barbecue my family had and everyone enjoyed it. I would recommend tasting the lemonade before serving and adjusting to your personal taste. I used a little less sugar and the higher suggestion for water and it turned out great.
By lnono13_4804258
Santa Monica, CA
on September 04, 2007
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This lemonade was sweet, tart and refreshing. I made it for a small brunch and it was a big hit. I had other drinks available, but the favorite was the lemonade. The only regret,I wish I had a bigger pitcher!
By rltb_6288847
Morton, IL
on September 03, 2007
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This was so good! Even my son liked it and he is very picky.
Error on the side of adding more water though.
Read all 9 reviews