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.