Ingredients: 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, 3–4 fresh rosemary sprigs (about 6–8 g). 1) Prepare equipment: use a small saucepan and a heatproof container or bottle. Optionally sterilize the storage bottle by boiling or running through a hot dishwasher cycle. 2) Combine water and sugar in the saucepan and heat over medium until the sugar fully dissolves and the mixture barely simmers (do not boil vigorously). Stir to dissolve (about 2–3 minutes). 3) Remove from heat and add rosemary sprigs. Gently press the sprigs with a spoon once to submerge and release oils. 4) Steep: let the rosemary steep in the syrup 30–60 minutes for a pronounced herbal flavor (10–15 minutes for a lighter note). For a greener/stronger flavor, steep longer or bruise the sprigs before adding. 5) After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a clean, heatproof container, pressing lightly on the rosemary to extract oils but avoiding pulverizing leaves. Discard solids. 6) Cool to room temperature, transfer to a sterilized airtight bottle or jar, label with date, and refrigerate. 7) Use within the recommended shelf life; shake gently before using if slight separation occurs. Optional: make a 2:1 (sugar:water) batch for thicker syrup (use 2 cups sugar to 1 cup water) following the same method and shorter steep time to avoid overbittering.