Rosemary Peach Lemonade

Raven Higheagle

By
@ravenhigheagle

This is Tupelo Honey’s signature lemonade. The addition of rosemary lends an aromatic savory note to the sweet peach nectar and the tart fresh lemon juice balances everything out. When I'm visiting my cousins in Ashville I got to the restaurant just for this lemonade...it's that good!
Source: Tupelo Honey Cafe's Restaurant Recipe website tupelohoneycafe.com/rosemary-peach-l...


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Rating:

Comments:

Serves:

Makes 5 3/4 Cups

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

ROSEMARY SIMPLE SYRUP

2 2/3 c
water
2 c
sugar
8 sprig(s)
(5-inch) fresh rosemary

ROSEMARY PEACH LEMONADE

1 1/2 c
peach nectar
1 1/2 c
water
1 1/4 c
rosemary simple syrup
1 c
fresh squeezed lemon juice

Directions Step-By-Step

1
For the Rosemary Simple Syrup:
Combine the water, sugar and rosemary in a medium saucepan and bring to a boil over medium heat, stirring until the sugar is melted.
2
Pour the syrup through a wire mesh sieve into a container to remove the rosemary stalks and leaves.
3
Let the syrup cool and store in an airtight container in the refrigerator for up to 1 week. Or freeze the extra for the next time. (Makes 2 1/2 Cups)
4
For the Rosemary Peach Lemonade:
In a 2-quart container, combine the peach nectar, water, Rosemary Simple Syrup and fresh lemon juice. Stir well.
5
Cover and refrigerate until well chilled before serving. (Makes 5 3/4 Cups)