1 sprig of fresh rosemary
1 cup/240 ml boiling water
1/4 cup/50 g superfine sugar
Dip the rosemary in the boiling water for a minute. Remove and transfer to a plate containing the sugar. Flip to coat well and let dry on a paper towel for 1 hour at room temperature.
Note: If it doesn’t bother you, stick the wet sprig directly into a jar of sugar, shake it, remove it and let it dry. You don’t need to worry about messing up a plate, etc.