In a medium saucepan combine sugar, water and rosemary sprigs and place it over medium heat. Let it come to a simmer, stirring until the sugar dissolves.

Once the sugar has dissolved, turn off the heat and let the rosemary steep in the syrup for around 30 minutes.

Balance a wire-mesh strainer over a bowl and pour through the syrup to remove the rosemary. To get the syrup extra clear, next pour it through a cheesecloth of coffee filter.

Let it cool down to room temperature, then pour it into an airtight container. Store the simple syrup in the fridge for up to 2 weeks