5 large ripe peaches
3 large fresh sprigs rosemary
Juice of 1 lemon
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 pint strawberries, hulled

Peel four peaches, cut into chunks and place in stockpot. Tie rosemary in cheesecloth; add to peaches with lemon juice, sugar, cinnamon and 3 cups water; bring to boil. Reduce heat to medium low; simmer until peaches are tender, about 20 minutes.

Discard rosemary. Pur? strawberries in food processor until liquid. Pass through a fine strainer twice; discard pulp and seeds. Set aside.

Strain peaches, reserve liquid and pur? pulp until smooth. Add half the liquid to peach pur?; process. Transfer peach pur? to a large bowl. Stir in remaining liquid and place in an ice water bath, stirring occasionally, until cold, about 20 minutes.

Remove from ice water; whisk in strawberry pur?. Peel remaining peach and slice for garnish.

Serves 8.