Step by step

1. Slice the peaches and necatarines. Place them ina saucepan. Add 500 ml water, honey and rosemary. Bring to boil and let simmer over low-medium heat for 15 minutes. Smash the fruit gently with a wooden spoon. Strain and let cool completely.

2. Boil 700 ml water to 80°C. Put tea bags in a teapot. Pour the water in the teapot and let steep for 3 minutes. Discard the tea bags and let the tea cool completely. Transfer to a jug or a pitcher.

3. Add the nectarine and peach syrup to the tea. Squeeze the juice from two lemons and add to the tea.

4. Refrigerate for 1 hour and serve over ice with rosemary sprigs.