preparation:
Put the sugar and 250ml of water in a large saucepan and heat
Add sprigs of rosemary and let cook for 5 minutes.
(Stick with it during the cooking process to prevent overcooking if the saucepan is too small)
Take the pot off the stove, cover and let it cool and steep for 1 1/2 hours.
Remove the sprigs of rosemary from the syrup, add the honey and juice and stir.
Fill up with 700ml sparkling water and enjoy with ice.
