Grilled Peach & Rosemary Spritz

Ingredients

• 2 peaches
• Polka De-Alc Lilly Pilly Sparkling
• Rosemary syrup 
• 2-3 sprigs of rosemary
• 1 cup water
• 1 cup sugar
• Crushed ice

Directions (Rosemary Syrup)

• In a small saucepan, stir together the sugar and water
• Add the rosemary, place on medium heat and cook for 5-2 minutes
• Remove the sprigs of rosemary and let the syrup cool

Directions (Mocktai)

• Cut the peaches in half and lightly brush with coconut oil and cook on the grill for 3-5 minutes until soft 
• Add the grilled peaches to your blender and puree until smooth
• Strain the nectar and then mix it with 50ml of rosemary syrup
• Add 1/2 cup of peach and rosemary mixture to tall glass and top with ice and Polka Sparkling