rosemary peach lemonade
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 http://www.tupelohoneycafe.com/rosemary-peach-lemonade
prep time
15 Min
cook time
method
Refrigerate/Freeze
yield
Makes 5 3/4 Cups
Ingredients
- ROSEMARY SIMPLE SYRUP
- 2 2/3 cups water
- 2 cups sugar
- 8 sprigs (5-inch) fresh rosemary
- ROSEMARY PEACH LEMONADE
- 1 1/2 cups peach nectar
- 1 1/2 cups water
- 1 1/4 cups rosemary simple syrup
- 1 cup fresh squeezed lemon juice
How To Make rosemary peach lemonade
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Step 1For 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.
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Step 2Pour the syrup through a wire mesh sieve into a container to remove the rosemary stalks and leaves.
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Step 3Let 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)
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Step 4For the Rosemary Peach Lemonade: In a 2-quart container, combine the peach nectar, water, Rosemary Simple Syrup and fresh lemon juice. Stir well.
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Step 5Cover and refrigerate until well chilled before serving. (Makes 5 3/4 Cups)
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