Rosemary Peach Lemonade
- Level: Easy
- Yield: about 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 40
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 9
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
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
- 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.