- 3/4 cup sugar
- 3/4 cup water
- 1/3 cup fresh rosemary leaves, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla
- In a small saucepan simmer all syrup ingredients except vanilla 10 minutes. Remove pan from heat and stir in vanilla. Cool syrup 30 minutes and strain through a sieve into a 2-cup measure.