- 2 cups water
- 1/2 cup sugar
- 4 rosemary sprigs, rinsed
- Combine all of the ingredients in a saucepan. Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Make AheadThe syrup can be refrigerated for up to 1 week.