1 cup sugar
1 three-inch long sprig of rosemary
Make a simple syrup by dissolving sugar with 1 cup of water. Add the fruit, bring it to a boil, then reduce to a simmer. Add rosemary. After 15 minutes, remove from heat, lightly crush the fruit in the pan, and let syrup cool for 15 minutes before straining. Will keep for two weeks in the refrigerator.