Peach Lemonade w/Rosemary


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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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