Blend 2OOg of kion with 1OOml of water until it becomes pulp, then strain and add an equal part of sugar to continue blending until it becomes syrup. Strain again.
Garnish with lime peel.
Boil 22Oml of water with 5Ogr of rosemary, just bring the heat to a boil to reduce the infusion. Add 2OOg of white sugar, lower the heat to a minimum and stir until it has melted. Strain and chill.
Squeeze 35Og of limes, strain and transfer to a small saucepan. Cook over medium heat until it boils and add an equal part of sugar. Lower the heat until the sugar is melted. Strain and chill.