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Peach and Rosemary Blossom Lemonade

Cook Time 20 minutes
Cooling Time 30 minutes
Author Eva Kosmas Flores


  • 6 cups water
  • 1 cup honey
  • 4 ripe peaches cut into 8ths
  • 1 and 1/4 cups fresh-squeezed lemon juice
  • 1/4 cup rosemary blossoms plus a few rosemary sprigs for garnish


  1. Simmer the water and honey with the peach slices over medium low heat for 20 minutes. Remove from heat and stir in the rosemary blossoms. Set aside to cool completely. Once cooled, stir in the lemon juice and pour into the serving vessel. Garnish with the rosemary sprigs and refrigerate until serving time.