Drinks

Rosemary-Peach Lemonade

Rosemary Peach Lemonade courtesy of Tupelo Honey Cafe
Photo courtesy of Tupelo Honey Café

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yields

5 ¾ cups

    Ingredients
  • 1½ cups peach nectar
  • 1½ cups water
  • 1¼ cups rosemary simple syrup*
  • 1 cup fresh squeezed lemon juice
  • *Rosemary Simple Syrup
  • 1⅓ cups water
  • 1 cup sugar
  • 4 (5-inch) fresh rosemary stalks
steps

Rosemary Simple Syrup

  1. 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 and into a container, removing the rosemary stalks and leaves.
  3. Let the syrup cool and store in an airtight container in the refrigerator for up to 1 week.
  4. In a 2-quart container, combine the peach nectar, water, Rosemary Simple Syrup and fresh lemon juice. Stir well.

Lemonade

In a 2-quart container, combine the peach nectar, water, rosemary simple syrup and fresh lemon juice. Stir well.

  • from Chef Brian Sonoskus of Tupelo Honey Café, Asheville, North Carolina

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