Combine 1/2 cup sugar and the water in a medium pot over medium heat. Stir until sugar is dissolved. Do not boil.
Add the rosemary pieces and stir to coat (work in batches if desired). Remove the rosemary with a slotted spoon and place them on a cooling rack.
Let the rosemary sit for one hour. They will no longer be wet but will be sticky.
Roll the rosemary in the remaining sugar to completely coat. Use a fork or spoon to separate the rosemary pieces as needed to fully coat in sugar as sometimes the leaves stick together.
Rosemary can be stored in an air tight container for up to 3 days in the refrigerator.
Use the simple syrup in desserts and cocktails!This recipe can easily be halved based on how many you want to make.If the rosemary starts to lose the sugar coating over time, they can be re-coated in sugar.