Let the butter soften on the counter for about an hour until it's soft enough to indent easily with your finger.

Finely chop about one tablespoon of fresh rosemary leaves and set aside.

In a small saucepan, combine the honey and one large sprig of rosemary. Warm over low heat for about 5 to 7 minutes, until tiny bubbles form around the edges. Do not let it boil. Remove from heat and let steep for another 5 minutes.

Carefully remove and discard the rosemary sprig.

Place the softened butter and sea salt into a mixing bowl and whip with a hand mixer or stand mixer with whisk attachment on medium speed for 2 to 3 minutes until pale and fluffy.

With the mixer on low, slowly drizzle the warm, rosemary-infused honey into the whipped butter. Mix until fully incorporated.

Add the finely chopped fresh rosemary and mix for another 30 seconds until evenly distributed.

Serve immediately or transfer to an airtight container or jar and refrigerate.