Best Rosemary Peach Lemonade Recipes

ROSEMARY PEACH LEMONADE

Steps:

• Rosemary Syrup: 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. Remove from heat and strain. Discard rosemary sprigs. Let cool before using. 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. Add more ice right before serving. Serve a fresh rosemary sprig in each glass.

ROSEMARY PEACH LEMONADE

Steps:

• 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.
• Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
• 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.
• Add more ice right before serving. Serve a fresh rosemary sprig in each glass.

ROSEMARY PEACH LEMONADE

Steps:

• 1. For the Rosemary Simple Syrup: Combine the water, sugar and rosemary in a medium saucepan and bring to a boil over medium heat, stirring until the sugar is melted.
• 2. Pour the syrup through a wire mesh sieve into a container to remove the rosemary stalks and leaves.
• 3. Let the syrup cool and store in an airtight container in the refrigerator for up to 1 week. Or freeze the extra for the next time. (Makes 2 1/2 Cups)
• 4. For the Rosemary Peach Lemonade: In a 2-quart container, combine the peach nectar, water, Rosemary Simple Syrup and fresh lemon juice. Stir well.
• 5. Cover and refrigerate until well chilled before serving. (Makes 5 3/4 Cups)