1/2 cup (100 grams) granulated natural cane sugar
1/2 cup (125 ml) water
4-inch sprig of fresh rosemary
Add the sugar and water to a small pot. Place over medium-high heat. Bring to a boil, and let cook until sugar is completely dissolved, about 2 minutes.
Pour the syrup into a heat-proof glass jar, and add the rosemary (see Tip). Let the rosemary steep in the syrup for a few hours, at least, before using. You can leave it in there indefinitely, until the syrup is all used up. Store cooled syrup in the fridge, tightly covered, for up to 1 week.
Tip: run your finger down the stem like a firefighter sliding down a pole to remove the needles. Let the needles and stem steep in the syrup.
1/2 cup (125 ml) pure maple syrup
4-inch sprig of fresh rosemary
Add the syrup to a small pot. Place over medium-high heat. Bring to a boil, then remove from the heat.
Pour the syrup into a heat-proof glass jar, and add the rosemary (see Tip). Let the rosemary steep in the syrup for a few hours, at least, before using. You can leave it in there indefinitely, until the syrup is all used up. Store cooled syrup in the fridge, tightly covered, for up to 1 week.