Step 1

Bring the honey and 1 cup of the water to a boil in a medium saucepan over medium heat, stirring every few minutes. Allow the syrup to boil for 5 minutes, then remove from heat and cool for 10 minutes.

Step 2

Place the rosemary blossoms in a small heat-proof pot. Pour the syrup over the blossoms, then stir to make sure they're covered in syrup. Place the lid on the pot and let the mixture infuse for 2 to 3 hours. (I'd be cautious about letting them infuse for too much longer, as the sugar in the syrup combined with the heat can speed-start the decomposition process of the flowers, and the delicate aroma and flavor of the rosemary blossoms can turn into the smell and taste of an old vase of flowers, unfortunately.)

Step 3

Place a fine mesh sieve or mesh strainer over a large bowl and pour the syrup and blossom mixture into it, straining out the blossoms. Compost the blossoms in your yard or bin. Pour the syrup into a clean glass and allow to cool to room temperature.

Step 4

In a pitcher, stir together the syrup, lemon juice, and water. Add ice to make it extra cold and refreshing, and serve.