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.

Read more about Brian Sonoskus and the new cookbook, Tupelo Honey Cafe: New Southern Flavors From the Blue Ridge Mountains.

This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

×