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Rosemary-Lemon Syrup

  • yield: Makes enough for 9 drinks


  • 2 lemons
  • 2 cups sugar
  • 2 cups water
  • 2 sprigs rosemary

Cook's Note

Syrup can be refrigerated up to four days in an airtight container.


  1. Step 1

    With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind. Combine peel plus remaining ingredients in a medium saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Strain through a fine sieve (discard solids), and chill.

Halloween 2009, 2009