How to Make It
Add the rosemary syrup and limeade to an ice-filled collins glass. Top with soda and stir. Garnish with lime and rosemary, if desired.
*To make rosemary syrup: Combine 1 cup water, 1 cup granulated sugar, and 4 large fresh rosemary sprigs in a small saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Discard the rosemary. Refrigerate the syrup in a covered container for up to 2 weeks. Makes 1 cup.