From the recipe author: This non-alcoholic peach rosemary cocktail is so refreshing and flavor-loaded! Homemade rosemary simple syrup, fresh lemon juice, pineapple juice, and peach nectar give body to this mocktail, while a frothy pasture-raised egg white completes this dreamy beverage with a sensational contrast in both flavor and texture.

To make the rosemary simple syrup

1. In a non-stick skillet or saucepan over medium heat, combine the sugar, water, and bundle of fresh rosemary sprigs. Cook the mixture, stirring every so often, until the sugar dissolves and you're left with a fragrant syrup blend, about 5-7 minutes.
2. Remove syrup from heat and let sit for 10 minutes.
3. Once cooled, remove and discard the rosemary sprigs. Carefully pour the syrup into a small, airtight vessel and keep stored in the fridge until ready to use.

To make the peach rosemary mocktail

1. Optional: On a small plate, combine equal parts freshly chopped rosemary and sugar or salt and spread in an even layer. Press a lemon wedge around the rim or side of each cocktail glass (see notes). Hold the base of the glass and dip the rim or side into the rosemary mixture. Place glass into the freezer to chill until ready.
2. When ready to serve, fill the chilled cocktail glass with ice and set aside.
3. In a cocktail shaker or mason jar, combine the peach nectar, pineapple juice, lemon juice, and rosemary simple syrup.
4. Cover and shake vigorously for 10 seconds. Strain contents into the prepared ice-filled glass.
5. In a separate glass or small bowl, add the egg white and use a hand frother to froth thoroughly. Spoon the frothy egg white directly on top of the mocktail.
6. Garnish each peach rosemary mocktail with a sprig of rosemary or peach slice, if desired. Sit back, sip slowly, and enjoy!

Farm Team Tips

Similar to peach juice, peach nectar is a sweet mixture of water, peach puree, sweetener, and usually lemon juice for balanced flavor. If you're unable to find peach nectar in the store, peach juice works just as well in this mocktail recipe.

This recipe makes just over 1/2 cup of rosemary simple syrup. You can use the leftover syrup to make additional peach mocktails, or store in the fridge for up to one week.