Peach Rosemary Lemonade
2-3 large sprigs fresh rosemary, plus more for garnish
3/4 cup sugar
1 cup hot tap water
1 1/2 cups good-quality peach nectar
2-3 ripe peaches, pitted and sliced into thin half-moons (about 18 slices each)
1 cup of fresh lemon juice or 1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice)
1 tray of ice cubes
In a squeeze bottle or jar, combine the hottest tap water available, the rosemary sprigs and sugar. Use care if you water heater is set high.
Put the cap on the bottle and shake over sink gently to mix or use a spoon to stir well.
Let rosemary infuse for at least an hour but not more than 24 hours.
If you used a squeeze bottle with a small hole, just squeeze the simple syrup mixture into a pitcher.
If you used another container strain the simple syrup infusion before you add it into the pitcher.
Discard used rosemary sprigs.
In a large pitcher, combine cooled syrup, peach nectar, peach slices, lemon juice and ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes for serving.
Note* Add more ice right before serving. Serve a fresh rosemary sprig in each glass.
Link below to original Food Network Recipe: