1. Mince lemon zest. It should be about 2 ½ to 3 tablespoons. If not, add more zest from another lemon.

2. If you do not have ½ cup of lemon juice, juice more lemons to get ½ cup.

3. In a medium saucepan, bring the water, sugar and lemon zest to a boil. Remove from the heat, and add rosemary. Cover pan with Saran Wrap for 15 minutes. Remove Saran Wrap and allow mixture to cool to room temperature. Remove rosemary and stir in lemon juice.

4. Pour mixture into a shallow Pyrex dish or stainless-steel cake pan. Freeze at least five hours or overnight.

5. Chill a metal container. Using a metal spoon or a dinner fork, scrape the surface of the frozen syrup. Transfer the shavings to the chilled container. Store in freezer, using plastic wrap to seal out air. Serve in chilled glasses or bowls.