Best 5 Rosemary Peach Frosty Recipes

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Indulge in a symphony of flavors with our Rosemary Peach Frosty, a delightful beverage that captures the essence of summer. This refreshing drink combines the sweetness of ripe peaches, the aromatic essence of rosemary, and the tangy zest of lemon, creating a taste experience that will tantalize your palate. With just a handful of simple ingredients and a few easy steps, you can prepare this frosty delight in no time. Whether you're looking for a refreshing treat to cool down on a hot summer day or a unique drink to impress your guests, our Rosemary Peach Frosty is the perfect choice.

Here are our top 5 tried and tested recipes!

PEACH-ROSEMARY COBBLER



Peach-Rosemary Cobbler image

Ripe peaches and warm biscuit topping go hand in hand. The fresh rosemary and cinnamon adds a delicious twist. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1/4 cup honey
2 tablespoons cornstarch
3/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
4 cups fresh or frozen sliced peeled peaches, thawed
TOPPING:
1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/4 cup plus 2 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Vanilla ice cream, optional

Steps:

  • Preheat oven to 400°. In a large bowl, mix the first 6 ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes., Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened., Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 314 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 347mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH-ROSEMARY JAM



Peach-Rosemary Jam image

Try this jam with yogurt or toast topped with fresh ricotta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 quart

Number Of Ingredients 4

3 pounds yellow peaches, peeled
1/3 cup fresh lemon juice
4 3/4 cups sugar
4 large sprigs fresh rosemary

Steps:

  • Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
  • Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
  • Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month.

ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE



Roasted Turkey Breast with Peach Rosemary Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 cups apple cider, plus 2 tablespoons
1/4 cup salt, plus more for turkey
3 to 5 sprigs thyme
3 sprigs rosemary plus 1 teaspoon chopped
1 (3 3/4-pound) boneless turkey breast with skin
1/2 cup onion, finely chopped
1 tablespoon olive oil, plus more for turkey
Freshly ground black pepper
1 (10-ounce) bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar

Steps:

  • In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  • Preheat oven to 425 degrees F.
  • In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
  • Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

ROSEMARY PEACH LEMONADE



Rosemary Peach Lemonade image

Provided by Dave Lieberman

Time 50m

Yield about 6 servings

Number Of Ingredients 7

6 small sprigs fresh rosemary, plus more for garnish
3/4 cup sugar
1 cup water
1 1/2 cups good-quality peach nectar
3 ripe peaches, pitted and sliced into thin half-moons (about 18 slices each)
1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice)
1 to 1 1/2 cups water

Steps:

  • In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused.
  • Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
  • In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve.
  • Add more ice right before serving. Serve a fresh rosemary sprig in each glass.

PEACH AND ROSEMARY SPRITZERS



Peach and Rosemary Spritzers image

This recipe makes a fragrant pink syrup with the faint aroma of rosemary. It's lovely with white or rose wine.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 7

3/4 cup sugar
1 1/2 cups water
4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
4 sprigs rosemary, plus more for garnish
Ice, for serving
4 cups cold white or rose wine
1 liter cold club soda

Steps:

  • Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
  • Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.

Tips:

  • Choose ripe and juicy peaches for the best flavor.
  • If you don't have a blender, you can mash the peaches with a fork or potato masher.
  • Add a scoop of vanilla ice cream to the frosty for a richer flavor.
  • Garnish the frosty with a sprig of rosemary or a slice of peach for a finishing touch.

Conclusion:

The rosemary peach frosty is a refreshing and flavorful summer treat that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this frosty is sure to be a hit with everyone who tries it. So next time you're looking for a cool and delicious way to beat the heat, give this rosemary peach frosty a try. You won't be disappointed!

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