LEMON-ROSEMARY SYRUP

Both sweet and savoury, this unique syrup makes a terrific lemon soda. Just omit the beer from the Lemon-Rosemary Radler (previous recipe) and fill the glass with ice.

⅔ cup (150 mL) water

⅔ cup (150 mL) granulated sugar 3 tbsp (45 mL) chopped rosemary 2 large lemons, washed

1 In a small saucepan, heat water, sugar and rosemary over medium-high heat, whisking until sugar is dissolved. Remove from heat. Cool to room temperature.

2 Using a rasp, finely grate lemon zest into syrup. Let stand 10 minutes. Pass through fine mesh strainer set over a bowl, pressing on solids with a spoon to extract syrup. Discard solids. Transfer syrup to glass jar with lid. Refrigerate up to 2 weeks.

Make 1 cup (250 mL)