1-First Step: Prep the citrus Start by washing the lemons and oranges well. Peel thick strips of zest from 1 lemon, making sure to avoid too much white pith, since that can taste bitter. Then juice the 2 lemons and 2 oranges until you have about 1 cup total juice. If you are a little short, top it off with a small splash of water.

2-Second Step: Build the syrup Set a saucepan over medium heat. Add the lemon zest, citrus juice, 4 sprigs of fresh rosemary, 3/4 cup sugar, and 1/4 cup honey. Stir as the mixture heats so the sugar begins to dissolve evenly. Keep the heat at medium so the syrup does not scorch. Once the mixture reaches a boil, stir for 1 minute. This short boil helps dissolve the sugars fully and pulls flavor from the rosemary and citrus zest. The result is the sweet, fragrant base that makes this rosemary mocktail stand out.

3-Third Step: Steep for flavor After boiling, remove the pan from the heat. Let the syrup steep for 10 minutes. This gives the rosemary time to release its herbaceous flavor without turning too strong or bitter.

4-Fourth Step: Strain and cool Strain the syrup through a fine mesh strainer into a heat-safe bowl or jar. Press gently on the solids to get every drop of flavor, but do not mash too hard or the syrup may become cloudy. Let the syrup cool completely before mixing drinks. Cooling matters because warm syrup will melt the ice too quickly and flatten the soda water. If you are planning ahead for a party, you can refrigerate the syrup until it is fully chilled.

5-Fifth Step: Assemble the drinks To serve, fill an 8-ounce glass halfway with ice. Add 2 to 3 tablespoons of the cooled syrup, then top with soda water. Stir gently so the flavors blend without losing too much fizz.

6-Final Step: Garnish and serve If you want a prettier finish, add a rosemary sprig and a slice of lemon to each glass. Serve right away while the drink is cold and fizzy.