1/2 C. sugar
6 C. water, divided
6 (4 inch) sprigs fresh rosemary
1/2 to 3/4 C. freshly squeezed lemon juice
Bring the sugar and 2 C. water to a boil in a 1 qt. saucepan, stirring to
dissolve the sugar. Remove from heat. Add rosemary sprigs, cover and let steep
for at least 30 minutes. Strain the syrup into a pitcher. Stir in 1/2 C. lemon
juice and the remaining 4 C. water. Taste and add more lemon juice to taste.
Refrigerate until thoroughly chilled.