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Place rosemary on cutting board and gently hit sprigs with back of knife to release their flavor and aroma.
Transfer rosemary to small saucepot; stir in sugar and water. Cook over medium heat 4 to 6 minutes or until sugar is dissolved, stirring occasionally.
Remove from heat; let stand 10 minutes.
Remove and discard rosemary sprigs. Transfer syrup to jar or container and refrigerate until completely cool, or up to 5 days. Makes about ⅔ cup syrup.