Apricot Chiller with Rosemary Infused Ice

4 sprigs fresh rosemary, plus 4 more for decorating glasses
¼ cup turbinado sugar for glass rims
1 tablespoon honey for glass rims
3 ½ cups (28 oz.) unsweetened apricot juice, chilled
1 cup lemon juice (about 4 lemons), chilled

Brings 3 cups of water to boil then add the 4 sprigs of rosemary. Steep until the water cools.  Remove and discard rosemary sprigs.  Pour the cooled water into 2 ice cube trays and freeze.

Place the turbinado sugar in a shallow bowl.  With your finger coat rims of 4 glasses with honey and press the rims into turbinado sugar to coat.

Combine apricot juice and lemon juice in a pitcher.  Pour juice into prepared glasses and add rosemary infused ice cubes.  Decorate each glass with rosemary sprig and serve.