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5 from 1 vote

Rosemary Peach Lemonade


  • Rosemary Peach Lemonade
  • There’s not a thing wrong with plain ol’ fresh squeezed lemonade. For Southerners it rates right up there with Southern Sweet Tea. Lord knows, we drink it by the gallons. You only need three ingredients: lemon, sugar and water. It’s beautiful, simple and deserves respect.
  • The amount of time that we can get fresh peaches in central Florida that don’t come from halfway around the world it relatively short. And, once you get them, you’ve got to use. They don’t last long. We eat as many as we can and then I look for ways to use them in beverages and dishes.
  • A lot of Peach Lemonade recipes use canned peach nectar as an ingredient. When you have something as luscious as juicy fresh peaches canned peach nectar is inferior. Save the peach nectar for the dead of winter when fresh peaches are only found in our dreams.
  • I steeped peaches and rosemary in simple syrup to get a deeper infusion of flavor. And just look at that gorgeous color. You can’t get that from a canned product.
  • Don’t be thrown off by rosemary. It doesn’t over power the flavor of the peaches and lemons. It stays in the background and just dances lightly on your tongue.
  • 1 cup sugar
  • 1 cup water
  • 2 to 3 ripe medium peaches pitted and sliced
  • 6 inch twig fresh rosemary
  • 1 cup fresh squeezed lemon juice about 8 medium-sized lemons
  • 1 lemon and 1 peach thinly sliced


  • Add sugar, water and peaches to a medium saucepan. Bring to a boil and remove from heat immediately. Add rosemary. Cover and steep for 15 minutes.
  • Remove rosemary and purée peach mixture. Strain into a pitcher. Add lemon juice and stir.
  • Add thinly sliced lemon and peach to pitcher. Serve over lots of ice.
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