- 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.