Rosemary Peach Lemonade (Dave Lieberman) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
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:
1. Rosemary Syrup:
2. 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.
3. Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
4. 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.
5. Add more ice right before serving. Serve a fresh rosemary sprig in each glass.
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