1 cup sugar
1 cup water
3 medium sprigs of rosemary, needles cleaned from the stem
1. Place the water in a small pot and bring to a boil. When the water starts boiling, remove from heat and stir in the sugar until it completely dissolves and the syrup is translucent.
2. Add the rosemary, and return the syrup to a low heat. Allow this mixture to cook for 5 minutes, stirring occasionally. Remove from heat and transfer the syrup to a container, allowing it to cool completely before brushing it on the cake.