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Peach-Ginger Iced Tea


Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.


Rosemary-Infused Lemonade





  • 2 small sprigs fresh rosemary, plus more for serving (optional)
  • Kosher salt
  • 1 cup fresh lemon juice, or more to taste
  • 1/2 cup agave nectar or other natural sweetener, or more to taste
  • Lemon slices, for serving (optional)




Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature.


Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.


Photograph by Yunhee Kim