Rosemary Peach Lemonade

This is lemonade with a grown-up edge. Piney rosemary and sweet peach turn an ordinary pitcher into something worth setting out for guests.

It starts with a rosemary syrup. Simmering the sprigs with sugar and water for about ten minutes pulls the herb’s woodsy, resinous oils into the syrup, then you strain the leaves out so you keep the flavor without any stray needles.

Peach nectar gives the drink its soft, fragrant body, while fresh lemon juice cuts straight through the sweetness with a clean snap.

The clever move is freezing lemon juice into ice cubes. As they melt they keep the lemonade cold and actually add flavor instead of watering it down the way plain ice would.

Let the syrup cool fully before it meets the cold ingredients, or the whole pitcher turns lukewarm.

Float a fresh rosemary sprig in each glass. The aroma hits your nose before the first sip and is what makes it feel special.

Pro Tips

• Bruise the rosemary sprigs gently before simmering to release more of their oils.
• Strain the syrup well so no woody bits end up in the glass.
• Freeze extra lemon juice in an ice tray so the drink stays cold without diluting.
• Taste before serving and stretch with a little more water if the peach reads too sweet.

Variations

• Swap rosemary for thyme or basil for a different herbal note.
• Use fresh pureed peaches in place of nectar when they are in season.
• Add a splash of prosecco or gin to turn it into a cocktail.