Stone and roughly dice the peaches. Core the pear and also cut into large cubes. Put the honey, the water and the peach and pear cubes in a saucepan and bring to the boil until the honey has completely dissolved. Then turn down the temperature and let the fruits simmer over medium heat for about 20 minutes.
In the meantime, remove the zest from the 2 limes and squeeze out the juice.
After 20 minutes, take the pot off the fire and add the lime zest, lime juice and rosemary sprig to the pot. Strain the mixture for about 1 hour or let it cool down. Then remove the rosemary sprig again and strain the syrup and the fruit through a sieve.
When still warm in bottles and stored in the refrigerator, the syrup will keep for several weeks or months.
Depending on your taste, more or less syrup can be filled with tap water or mineral water in a glass with ice. The refreshing lemonade is ready.
Cocktail tip: fill a tumbler glass with ice, 2 cl whiskey (bourbon), 4 cl syrup and 6 cl soda and stir with a spoon. Decorate the glass with a lime wedge, a peach wedge and a cocktail cherry, and you have a delicious summer drink for adults that goes perfectly with every barbecue.
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