Photo by Rachael Brugger
Feel free to experiment with other favorite garden herbs, such as basil or lemon verbena.
Yield: approximately 2 cups syrup
In medium saucepan over low heat, stir together water and honey and cook until all honey is dissolved, approximately 10 minutes. Remove from heat and stir in rosemary. Cool completely.
Remove herbs and store syrup in sealed, airtight container in refrigerator for up to one week.
Add 2 to 3 tablespoons syrup to 1 cup seltzer, and mix thoroughly. Add a squeeze of lemon juice, if desired. Add ice and garnish with lemon slice and fresh rosemary sprig.