Summer sunset over the vast green flat lands of the Netherlands is a magical mix of orange hues and peachy tints. A perfect match for the dusky twilight is peach drink infused with the calming effect of rosemary. The nectarine sweetness of peaches combines seamlessly with the savory tartness of rosemary.
Preparation: 15 minutes Cool: 30 minutes Chill: 1 hour
3/4 cup (175 ml) sugar
2 cups (500 ml) water
4-5 ripe peaches, peeled, pitted, and sliced
4-5 sprigs rosemary, plus more for garnish
4 cups (1 liter) cold sparkling mineral water
Combine water and sugar in a pot and boil just until the sugar dissolves.
Add rosemary and peaches, cook on low heat and bring to a simmer.
Remove from heat. Cover and cool for about 30 minutes.
Drain the syrup and remove rosemary.
Transfer peaches syrup to a container; cover, and refrigerate for about 1 hour.
To serve: In a large pitcher, add l/4 cup peach syrup, lemon juice and sparkling water and mix well.
Serve with ice
Garnish with a rosemary sprig or some lavender.
Recipe adapted from: Martha Stewart Living