Rosemary Peach Lemonade

• 1½ cups peach nectar
• 1½ cups water
• 1¼ cups rosemary simple syrup (recipe follows)
• 1 cup freshly squeezed lemon juice

In a 2-quart container, combine peach nectar, water, simple syrup, and lemon juice. Stir well. Cover and refrigerate until well chilled before serving. Yields 5¾ cups, or 4 servings.

Rosemary Simple Syrup:

• 1⅓ cups water
• 1 cup sugar
• 4 (5-inch) stalks fresh rosemary

Combine water, sugar, and rosemary in a medium saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. Pour syrup through a fine-mesh strainer into a container to remove rosemary stalks and leaves. Let syrup cool, then store in an airtight container in the refrigerator for up to one week. Yields 1¾ cups.