Salted Rosemary Syrup

250 ml Water 
250 g Granulated white sugar 
3 sprigs Rosemary 
1 tsp Kosher salt 

Heat the water in a small saucepan over medium to high heat until it begins to simmer. 
Add the sugar and Kosher salt and stir until fully dissolved. 
Add rosemary and stir for 3 minutes and remove from heat. 
Let the syrup stand until it reaches room temperature. 
Transfer into a sterilized jar through a fine sieve before storing and keep refrigerated for up to 3 weeks.