Grilled Peach & Rosemary Spritz


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