Peach, Ginger and Rosemary Lemonade

In a pan, on medium heat, add the sliced peaches, ginger, rosemary sprigs and sugar.

Cook for 10 minutes, stirring occasionally.

When it looks like compote, add 250mL of water and cook for 5 more minutes.

Strain the liquid through a sieve to obtain a clear liquid without residues or pulp.

Add the remaining water, the lemon juice and store in a bottle in the fridge.

Serve cold with ice.