This syrup is great in specialty cocktails, or drizzled over a warm piece of berry pie and vanilla bean ice-cream.
YIELD – approx. 1/3 cup
- 1/2 cup of granulated sugar
- 1/2 cup water
- 2 small rosemary sprigs
- put all ingredients into a small heavy bottom saucepan and bring to a boil, turn heat down and let simmer for 5 min
- remove from heat, remove rosemary sprigs and let cool
- pour into airtight container and keep in fridge for up two weeks