¾ cup water
½ cup sugar
2 Freeman Herbs rosemary sprigs
2 peaches, peeled and diced
1 bottle of ginger ale or sparkling wine, chilled
Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour. Place rosemary syrup and peaches in a blender, and blend until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons of rosemary/peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup of ginger ale.