Cranberry Rosemary Syrup

• 1 lemon

• Water

• 1 cup fresh or frozen cranberries

• 1/2 cup sugar

• 3-4 sprigs fresh rosemary

1) Give your lemon a good wash and then zest the lemon. Juice the lemon into a measuring cup and top up the juice with water until you have 1/2 cup of liquid.

2) Add lemon juice/water, lemon zest, cranberries, sugar, and rosemary into a saucepan. Bring to a boil while stirring constantly. Boil until the sugar is dissolved and the cranberries have popped. You can tell they've popped because you'll see the skins split and syrup will begin to take on a rosy hue.

3) Remove from heat and let steep for 1-2 hours.

4) Strain syrup and store in a glass jar in the fridge for up to 2 weeks.