I'm so happy that spring is finally here! Yesterday was the perfect first day of spring, too. There was no need for a jacket, I drove home from work with the windows down, Caleb and I went for a nice long walk before dinner, we ate dinner outside, and I sipped on this delicious lemonade. I ordered this lemonade at Tupelo Honey Cafe about six weeks ago, and I'd be lying if I said I haven't been thinking about it since then. I found the recipe and made a pitcher earlier this week. It is so delicious and full of the promise of sweet summertime. Happy spring and happy weekend!
Rosemary Peach Lemonade
1 1/2 cups peach nectar
1 1/2 cups water
1 1/4 cups rosemary simple syrup (recipe below)
1 cup freshly squeezed lemon juice
In a 2-quart pitcher, combine the peach nectar, water, rosemary simple syrup, and lemon juice. Stir well. Cover and refrigerate until well chilled before serving.
Rosemary Simple Syrup
1 1/3 cups water
1 cup sugar
4 (5-inch) fresh rosemary stalks
Combine the water, sugar and rosemary in a medium saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. Pour the syrup through a wire mesh sieve into a container to remove the rosemary stalks and store in an airtight containter in the refrigerator for up to 1 week.
source: recipe from tupelo honey cafe
