Servings: 6
Time: 1 hour

1/2 cup sugar
2 cups water
6 springs of fresh rosemary
3/4 cup freshly squeezed lemon juice

Bring the sugar and 2 cups water to a boil in a 1 quart saucepan, stirring to dissolve the sugar. Remove from the heat. Add rosemary, cover and steep for at least 30 minutes. Strain the syrup into a pitcher and stir in the lemon juice and 4 cups of water. Adjust lemon to taste by adding additional juice.  Chill.