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

INGREDIENTS

• 1/2 cup of granulated sugar
• 1/2 cup water
• 2 small rosemary sprigs

DIRECTIONS

1. put all ingredients into a small heavy bottom saucepan and bring to a boil, turn heat down and let simmer for 5 min
2. remove from heat, remove rosemary sprigs and let cool
3. pour into airtight container and keep in fridge for up two weeks

Till the next recipe,

Kristen xo