Rosemary peach lemonade

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
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
Rosemary syrup:

1) 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.

2) Remove from heat and strain. Discard rosemary sprigs. Let cool before using.

3) In a large pitcher, combine cooled syrup, peach nectar, peach slices and lemon juice ice cubes. Add enough water (about 360 ml) to top off, leaving room for additional ice cubes to serve.

4) Add more ice right before serving. Serve a fresh rosemary sprig in each glass.

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