Instructions: Bring sugar and 2 cups of water to boil in a small (1-quart) saucepan. Add rosemary sprigs, cover and remove from heat. Let syrup steep for at least 30 minutes. Strain syrup into pitcher. Stir in 1/2 cup lemon juice and remaining 4 cups water. Taste and add more lemon juice to taste. Refrigerate until thoroughly chilled.

Note: In place of rosemary, you can use 2 tablespoons fresh lavender buds, 8 scented geranium leaves, 1/2 cup fresh mint sprigs, or 1/2 cup fresh basil leaves.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.