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Roasted Peach and Rosemary Fizz

  • Author: Emily Smith
  • Total Time: 15
  • Yield: 1 1x


Subtly sweet and summery fresh, this drink is perfectly refreshing.



For the Rosemary Simple Syrup

  • 1/4 cup of raw local honey
  • 1 cup water
  • 1 fresh sprig rosemary

For the Drink

  • 1 peach, sliced and roasted
  • 1/2 ounce fresh juice from 1 lemon
  • 1/2 ounce rosemary simple syrup (see recipe below)
  • 1 ounce of pure pineapple juice
  • Perrier mineral water (3-4 ounces)
  • Ice


How to make the Syrup

  1. Combine water, rosemary, and raw local honey in a small saucepan. Heat over high heat until boiling, stirring to dissolve honey. Reduce to a simmer and continue to cook until for 8 minutes. Remove from heat and let cool. Strain through a fine mesh strainer to remove bits.
  2. While the syrup is cooling, slice up a peach and roast in a pan for 5-8 minutes. Press with a spatula to release the juice and transfer into a glass dish (looks a bit mushy, but has roasted flavour).
  3. For the Mocktail: Muddle the roasted peach and rosemary syrup in the bottom of a cocktail shaker. Fill the shaker with ice, add the lemon juice and pineapple juice and shake for 10 seconds. Strain through a mini strainer into a cocktail glass. Fill to top with Perrier water. Garnish with a rosemary sprig.


  • Rosemary syrup will keep for one week in a sealed container in the refrigerator.
  • Skip the perrier and replace with 1 1/2 ounces bourbon for a cocktail.