Whether you have standard green rosemary or some rosemary that's in bloom, this syrup will add the most delicious floral and herbal sweetness to any beverage. Makes about 3 cups syrup.
In a small saucepan, bring the honey and water to a boil over medium heat. Reduce heat to a simmer and, if you're using the vanilla bean, scrape the contents into the pot, then drop the spent pod into the pot as well. Stir to combine, then allow to cook for 10 minutes.
Add the rosemary sprigs and cook for 3 minutes more, then remove the pot from heat and allow to cool to room temperature.
Remove the rosemary sprigs from the syrup and compost them. Place the syrup (with the vanilla bean) in an airtight container like a mason jar, and keep refrigerated.
Makes about 3 cups syrup. Add a bit to your favorite beverages (matcha, lattes, tea, cocktails, spritzers, etc) for a sweet and floral kick.