It seems like every couple of years I come across a cookbook that becomes my go-to recipe book for special occasions, classic recipes, and just all around good eats. One of my favorite go-to cookbooks is the first Tupelo Honey Cafe Cookbook. If you’re from the south, or if you’ve ever visited Asheville, North Carolina then I’m sure you’re familiar with the cafe of the same name. Having spent nearly every summer as a kid and my college internship in Asheville, I’ve become quite a regular of Tupelo Honey Cafe. So when they introduced their cookbook a couple years ago I had to try it out. I’ve since cooked up about half the recipes in it and have loved everyone of them. I mean, you can’t really go wrong with southern inspired cooking, right?
Well they just introduced their second edition, called New Southern Flavors from the Blue Ridge Mountains and so far, all the recipes I’ve tried are just as delicious as those in their first book. The first recipe I tried was the rosemary peach lemonade and it’s now my favorite version of lemonade I’ve ever made. It has a subtle, earthy flavor that’s perfectly balanced by the tart sweetness of the lemons. The peach nectar is just the cherry on top! I’m pretty sure this is going to be your favorite drink this summer too!
Rosemary Peach Lemonade
from the Tupelo Honey Cookbook
1 1/4 rosemary simple syrup (recipe is below)
1 1/2 cups peach nectar (you can find this in cans in the latin food aisle of most grocery stores)
1 1/2 cups water
1 cup freshly squeezed lemon juice (about 4 large lemons or 6 small lemons)
optional: rosemary sprigs for garnish
1. Make the rosemary simple syrup by combining 1 1/3 cups water, 4 rosemary springs, and 1 cup sugar in a medium saucepan. Boil over medium heat until the sugar completely dissolves. Then remove from heat and strain the mixture over a sieve to remove the rosemary spring and leaves. Allow it to cool completely.
2. In a large pitcher (this is my favorite one because it has an air-tight seal), combine the rosemary simple sugar, peach nectar, water and lemon juice. Chill and serve over ice. Add a fresh lemon slice and a sprig of rosemary for a pretty look.
This isn’t a sponsored post. I just love this cookbook so much that I wanted to share it with you!