Cool Drink for a Hot Day, Plus this Simple Syrup Won't heat up the Kitchen.
<b>Recipe</b><P> <c><b>Peach Rosemary Lemonade<p> </c> <b>Ingredients<P> Rosemary Syrup:<P> 2-3 large sprigs fresh rosemary, plus more for garnish<P> 3/4 cup sugar<P> 1 cup hot tap water<P> 1 1/2 cups good-quality peach nectar<P> 2-3 ripe peaches, pitted and sliced into thin half-moons (about 18 slices each)<P> 1 cup of fresh lemon juice or 1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice)<P> 1 tray of ice cubes <p> Directions:<P> <i>Rosemary Syrup</i><P> 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. <P> Put the cap on the bottle and shake over sink gently to mix or use a spoon to stir well. <P> Let rosemary infuse for at least an hour but not more than 24 hours. <P> 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. <P> Discard used rosemary sprigs. <P> Next:<P> 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.<P> <P> Note* Add more ice right before serving. Serve a fresh rosemary sprig in each glass.<P>
<i>Link below to original Food Network Recipe: </i><P>