Step 1

1 In a large pot over medium-high heat, bring the water to a boil, then reduce the heat to medium-low so bubbles are just breaking the surface

Step 2

2 Add the rosemary sprigs; cover and steep for 45 minutes

Step 3

3 Remove the pot from the heat and remove the rosemary sprigs (if necessary, strain the mixture to remove loose leaves)

Step 4

4 Add the sugar and stir until dissolved

Step 5

5 Set aside to cool

Step 6

6 Place the lemon juice in a large plastic or glass container

Step 7

7 Add the cooled rosemary syrup and stir until combined

Step 8

8 Refrigerate until cold

Step 9

9 Serve over ice, garnished with lemon balm or mint