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Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.

Martha Stewart Living, June 1998

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • 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.

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