Total Time
Prep 10 mins
Cook 10 mins

This lovely recipe came from Dave Lieberman in Good Deal with Dave Lieberman Episode: Summer Entertaining Savings Thank you Dave!

Ingredients Nutrition

  • Rosemary Syrup

  • 4 small fresh rosemary sprigs, plus more for garnish
  • 34 cup sugar
  • 1 cup water
  • Lemonade

  • 1 12 cups good-quality peach nectar
  • 3 ripe peaches, pitted and sliced into thin half-moon slices (about 18 slices each)
  • 1 cup lemon juice, frozen in an ice cube tray (12 cubes equals 1 cup of juice)
  • 1 -2 cup water, to taste


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

5 5

What an unusual lemonade ~ Tasty, satisfying! I usually just make a batch of lemonade & drink it, but this time I did the whole presentation thing, & it was great, especially when you get the oohs & aahs from your guests! Thanks for sharing! [Made & reviewed as a kidnapped tag in the Aus/NZ Recipe Swap #16]