Line a half sheet rimmed baking tray with parchment or a silicone mat. Set aside.

In a medium saucepan, stir together water and half of the granulated sugar.

Bring to a simmer, stirring until the sugar dissolves. Simmer 2 minutes. Remove from heat.

Add the rosemary sprigs and toss to combine. Cover and allow rosemary to steep in the syrup for 10 minutes.

Pass through a fine mesh strainer. (If desired, reserve the syrup for cocktails or to sweeten tea or coffee.)

Arrange rosemary sprigs on prepared tray. Set aside and allow to rest, uncovered, at room temperature for 1 hour, turning sprigs halfway through.

Toss sprigs in remaining sugar, shaking off any excess.

Arrange on a clean sheet of parchment or a clean silicone mat and allow to dry at room temperature, turning periodically, for at least 4-6 hours, or overnight.

Use as desired. Store leftover sugared rosemary in an airtight container at room temperature for up to 3 days.