Bring the water to a boil.
Add sugar, stir to dissolve.
Add the rosemary spears, let the infusion boil for 60 seconds.
Remove pan from heat and let steep for 30 minutes-1 hour depending how strong you would like it.
Pour the cooled syrup through a mesh strainer into an airtight container, preferably glass.
This may be stored in the fridge for up to 2 weeks.