Rosemary Peach Lemonade

• Rosemary Syrup:
• 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

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.

rosemary syrup, rosemary, sugar, water, peaches, lemon juice, water

Taken from www.epicurious.com/recipes/member/views/rosemary-peach-lemonade-50092055 (may not work)