Rosemary Peach Lemonade

Name: Rosemary Peach Lemonade
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 6 servings
Cuisine: american
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

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Level: Easy
Total: 50 min

Prep: 10 min
Inactive: 30 min
Cook: 10 min

Yield: about 6 servings

Level: Easy
Total: 50 min

Prep: 10 min
Inactive: 30 min
Cook: 10 min

Yield: about 6 servings

Ingredients

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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

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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