Rosemary Peach Lemonade

1. 1

   Rosemary syrup: In a medium saucepan, combine the rosemary sprigs, sugar and water, and bring to a simmer.

2. 2

   Let cook for about 10 minues until slighly thickened and well infused.

3. 3

   Remove from heat and strain.

4. 4

   Discard rosemary sprigs.

5. 5

   Let cool.

6. 6

   In a large pitcher, combine cooled syrup, peach nectar, peach slices, adn lemon juice ice cubes.

7. 7

   Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cues to serve.

8. 8

   Add more ice right before serving.

9. 9

   Serve a fresh resemary sprig in each glass.

* Per serving · 4 servings · Values may vary.

No additional tips available.