- 1-2 packages of fresh rosemary sprigs, trimmed 120ml water 400g sugar, divided
- 120ml water
- 400g castor sugar,
In a medium saucepan, combine water and 1/2 cup sugar, stirring over medium heat until sugar dissolves.
Do not boil. Remove from heat and stir in rosemary sprigs, one or two at a time until coated. Using a slotted spoon, transfer rosemary sprigs onto parchment paper or a wire rack.
Dry for an hour. Working a few sprigs at a time, roll the rosemary into the remaining sugar until well coated. If rolling proves challenging, sprinkle sugar over rosemary sprigs until covered.
Place sugared sprigs on a new sheet of parchment. Or hang from a piece of twine like washing dry completely- at least an hour- before using