This recipe appeared in It’s Rosemary Time! on 08 Sep 2008
1 cup sugar
1 cup water
4 fresh rosemary sprigs
Stir together all ingredients in a medium saucepan over medium–high heat.
Bring to a boil, stirring occasionally, and boil one minute (or until sugar is dissolved).
Remove from heat and let stand 30 minutes.
Pour liquid through a mesh strainer into an airtight container, discarding rosemary sprigs.
Cover and chill four hours.
Syrup can be stored in the refrigerator for up to one month.