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Rosemary-Lemon Syrup

  • Yield: Makes enough for 9 drinks
Rosemary-Lemon Syrup

Source: Halloween 2009, 2009


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


  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.

Cook's Note

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


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