Rosemary Peach Lemonade

Ingredients

• 6 small sprigs rosemary fresh plus more for garnish
• 1  ice cube tray lemon juice frozen
• 1.5 cups peach nectar 
• 3  peaches pitted ripe sliced into thin half-moons ( 18 slices each)
• 0.8 cup sugar 
• 1 cup water 
• 1 cups water 

Equipment

• sauce pan

Directions

1. In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer.
2. Let cook for about 10 minutes until slightly thickened and well-infused.
3. Remove from heat and strain. Discard rosemary sprigs.
4. Let cool before using.
5. In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes.
6. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve.
7. Add more ice right before serving.
8. Serve a fresh rosemary sprig in each glass.