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.

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