- 1 cup water
- 1 cup Demerara sugar
- 2–3 tbsp. organic rosemary
- Add the water and Demerara sugar to a small saucepan over medium-high heat.
- Stir until your sugar dissolves.
- Add the rosemary and bring to a boil.
- Once boiling, lower the heat and simmer covered for 15 minutes.
- Remove from heat and let sit for 10 minutes.
- Strain your syrup into a clean, airtight mason jar or other storage container.
- Store in the fridge for up to a month.