Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 4-5 sprigs (10g) fresh rosemary
  • 1 cup (240ml) fresh-squeezed lemon juice
  • 6 cups (1.4L) cold filtered water
  • 1g sea salt

Instructions:

  1. Combine the sugar, water, and rosemary sprigs in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar crystals completely disappear. Once it reaches a simmer, remove from heat immediately. Cover and let it steep for 30 minutes to extract the oils.
  2. Pour the syrup through a fine-mesh strainer into a bowl or measuring cup, pressing down on the rosemary sprigs to release the last bit of concentrated essence. Discard the herbs and allow the syrup to cool to room temperature.
  3. In a large pitcher, combine the cooled rosemary syrup, fresh lemon juice, and a pinch of salt. Stir vigorously. Pour in the cold filtered water and stir again until the mixture is uniform.