Raspberry Peach Mocktail with Rosemary

Sunlight poured through the window just as I put the finishing raspberries in my glass.  A quick storm gave way to such glow I was happy to have a drink ready for the moment.  Plentiful rain has given us rejuvenating late afternoons and kept the herbs growing strong, making rosemary a natural addition to this raspberry peach mocktail.  Prepare the peach puree and raspberry syrup during the next midday storm and fill your glass as it starts to slow, then kick back and watch the summer light burst.

Mix this drink again when the sun is unflinchingly strong for another fill of summer goodness.  Lounge about, bask in the light, and enjoy the flavors of raspberry, ripe peach, and rosemary plus a touch of lime.  Tuck frozen peaches into your glass in lieu of ice cubes when temperatures are high so you can relax and sip without diluting the bright flavors.

Ingredients

Mocktail

1 ounce raspberry syrup with rosemary (recipe below)
½ ounce fresh lime juice
1 ½ ounces fresh peach puree (recipe below)
2 ounces sparkling mineral water or seltzer

Raspberry Syrup with Rosemary

½ cup water
⅓ cup granulated sugar
¾ cup raspberries
1 sprig rosemary

Peach Puree

2 large ripe peaches
1 tablespoon fresh lemon juice
2 tablespoons water

If you have taken one of my mocktail mixology classes, you know that fresh ingredients including those found in our own gardens make the most delicious non-alcoholic drinks.  When the herb plants are lush, the berries are growing, and ripe peaches abound at the market, I love to combine them all in this drink.  For an edible garnish, grill peach slices until they deepen with caramelized fruit flavor.  Find all the steps below.

How to Make Raspberry Simple Syrup with Rosemary

Bring water, sugar, and raspberries to a simmer in a small saucepan.  Mash raspberries gently with a wooden spoon as the mixture cooks.  Simmer for about 1 minute.  Add rosemary sprig, remove from heat, and allow to steep off heat for 30 minutes.  Strain through a fine mesh sieve, pressing gently to release raspberry juice, then discard solids.  Let cool before using.

How to Make Peach Puree for Mocktails and Cocktails

Juicy, unpeeled peaches can be pureed in a blender or food processor with minimal effort.  Run a knife around each peach, twist or gently pull the halves apart, and remove the pit. Roughly chop the fruit, add lemon juice and water, and combine until smooth.  Strain mixture through a fine mesh sieve into a bowl, pressing on the fruit solids gently to release any remaining juice.  The quantity listed should yield about 1 cup of puree.

How to Make the Raspberry Peach Mocktail

For each drink, combine flavored simple syrup in the bottom of a glass with lime juice. Stir in peach puree. Add frozen peaches instead of ice if desired for a drink that will not dilute in the summer heat. Top with sparkling mineral water or seltzer and stir gently to combine. Garnish with raspberries, sprigs of rosemary, and a grilled peach slice.

For more summer drink recipes mix a refreshing Pink Pepper Berry or a pitcher of rosemary jalapeño lemonade.