- 4 small fresh rosemary sprigs, plus more for garnish
- 3/4 cup sugar
- 1 cup water
- 1 1/2 cups peach nectar
- 3 ripe peaches, pitted and sliced into thin half-moon slices (about 18 slices each)
- 1 cup lemon juice, frozen in an ice cube tray (12 cubes equals 1 cup of juice)
- 1 – 2 cups water, to taste
Make a rosemary syrup by combining 4 sprigs rosemary, sugar and one cup water into a medium saucepan. Bring to a simmer, then 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 (1 to 2 cups) to top off, leaving room for additional ice cubes to serve.
Add more ice right before serving. Add a fresh rosemary sprig to each glass. Enjoy!
This recipe from Dave Lieberman. From “Good Deal with Dave Lieberman, Episode: Summer Entertaining Savings”.