TWIST & TOAST
01
Transfer bruised rosemary sprigs into a small saucepan and add the water and sugar.
02
Heat the saucepan over medium heat, stirring until the sugar completely dissolves. Once boiling, remove from heat and allow to steep for 30 minutes.
03
Strain the syrup through a fine mesh strainer to remove the rosemary. Let the syrup cool before transferring to a jar or bottle with a tight-fitting lid.