Peach Rosemary Grapefruit Recipe

Cook syrup

Combine chopped peaches, 1 cup water, 3 tablespoons granulated sugar, and 2 rosemary sprigs in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring to dissolve sugar. Reduce heat to low and simmer 8–10 minutes, smashing the peaches with a spoon or potato masher occasionally to release juices and flavor.

Remove from heat. Let steep 10 minutes so rosemary and peaches infuse further (taste and add lemon zest if using).

Strain the syrup through a fine mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids (or reserve for yogurt/ice cream). Cool syrup to room temperature, then refrigerate until cold. Yields about 3/4 cup syrup.

If not using store-bought juice, juice enough fresh pink or ruby grapefruits to yield 2 cups (about 2 large grapefruits). Strain seeds and excessive pulp if desired.

Stir grapefruit juice and 1 tablespoon fresh lime juice in a pitcher. Taste and, if you prefer slightly sweeter, stir in up to 1 teaspoon granulated sugar until dissolved.

Fill two glasses with ice (about 1/2 cup ice per glass). For each glass, add 1/4 cup (about 2 tablespoons) peach-rosemary syrup.

Pour 1/2 cup grapefruit-lime mixture over the syrup in each glass (so each glass receives about 1 cup total liquid before soda). Stir gently to combine the syrup and grapefruit base.

Top each glass with 1/2 cup chilled club soda, gently stir once to integrate and preserve carbonation.

Garnish with a peach slice and a small rosemary sprig. Optionally, rub a rosemary sprig along the glass rim first to enhance aroma.

Serve immediately. For batch service: combine syrup and grapefruit base in a pitcher (about 1:4 to taste) and top individual glasses with club soda to maintain fizz.