Peach Lemonade w/Rosemary


  • 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

Cooking Instructions

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”.

Sicilian Style Pork Roast with Rosemary


  • 2 tablespoons minced garlic
  • 1 tablespoon grated lemon peel
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons salt
  • 5 lbs boneless pork roast
  • 3 tablespoons olive oil
  • 1 tablespoon freshly ground black pepper
  • 5 sprigs fresh rosemary

Cooking Instructions

Preheat oven to 350 degrees F. Put garlic, lemon peel, pepper flakes, and 1 teaspoon salt in a food processor. Process to a paste. Set aside 1 ½ tsp paste, and rub remainder into underside of meat. Tie roast neatly with string. Using a small knife, make 4 incisions in the roast about ½ inch long and ½ inch deep. Stuff incisions with the remaining paste. Rub roast all over with olive oil, then with black pepper and remaining 1 teaspoon salt. Tie rosemary sprigs onto the roast with string. Place the roast on a rack in a roasting pan and roast until meat is done (2 – 2 ½ hours). Remove and let rest 10 minutes before slicing.