1. Make the Rosemary Simple Syrup: In a small saucepan over medium-low heat, stir together the sugar and ½ cup water until the sugar is dissolved. Stir in the rosemary, remove from heat and cover. Let steep at least one hour and up to overnight. Strain out the rosemary. Syrup will last indefinitely in the refrigerator.
2. Make the Pineapple-Rosemary Limeade: In a large pitcher, stir together the lime juice, pineapple juice, Rosemary Simple Syrup and 3 cups cold water until thoroughly combined. Serve over ice and garnish with fresh rosemary sprigs. Limeade will keep, refrigerated, for up to a week.
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