Shortbread tart with sweet apricots and rosemary: Stage 2

Prepare a syrup by pouring 1 litre 500 ml water, 150 g caster sugar and the juice of 2 lemons into a large saucepan over medium heat.

Bring to a simmer.

If possible, save half a lemon from the squeezed lemons, so you can use the zest immediately after cooking.