Yields: 4 servings.
For the lemonade:
1½ cups peach nectar
½ 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.
For the 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.
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