Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
- Yield: Makes 2 cups
Source: Martha Stewart Living, June 1998
- 3/4 cup sugar
- 6 sprigs fresh rosemary
In a medium saucepan, combine sugar, rosemary, and 1 1/2 cups water. Bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about 1 minute. Remove from heat; let stand 20 minutes. Remove and discard rosemary. Store in an airtight container, refrigerated, up to 2 months.