Ingredients
- 1/2 cup sugar
- 6 cups water, divided
- 6-8 springs fresh rosemary
- 3/4 cup freshly squeezed lemon juice
Directions
- Bring the sugar & 2 cups water to a boil in a 1 quart saucepan, stirring to dissolve the sugar.
- Remove from the heat.
- Add rosemary, cover & steep for at least 30 minutes.
- Strain the syrup into a pitcher & stir in the lemon juice & 4 cups of water.
- Adjust lemon to taste by adding additional juice.
- Chill.
