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Combine sugar, 1/2 cup water, apple peels and core, jalapeño and rosemary in a small saucepan.
Set over medium heat and bring to a simmer, stirring.
Continue to simmer, stirring until sugar dissolves, about 3 minutes.
Remove from the heat and steep for 15 minutes.
Strain syrup through a fine-mesh strainer; discard solids. Let cool.
Syrup will keep in an airtight container in the refrigerator for up to 1 month.