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Combine rosemary, grapefruit peel, sugar and 1/2 cup water in a small saucepan, and bring to a simmer over medium heat.
Cook, stirring frequently, until sugar is completely dissolved. Let cool to room temperature.
Strain syrup through a fine-mesh strainer and refrigerate until cold before using.
Syrup can be made in advance and refrigerated in an airtight container for up to 1 week.
Other flavor ideas:
-fresh sage, thyme or mint
-cardamom pods or star anise
-dried culinary hibiscus or lavender
-peppercorns or dried chile peppers