In 2-quart saucepan, mash berries with ¾ cup sugar.
Stir in water and 2 rosemary sprigs.
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes.
Strain syrup; discard solids.
Cover; refrigerate at least 1 hour.
In large pitcher, stir together berry-rosemary syrup, tequila, lime juice and liqueur.
On small plate, place additional sugar.
Rub rims of 6 margarita glasses (or other stemmed glasses) with lime wedge; dip wet rims in sugar.
Fill glasses with ice; pour margarita mixture over ice.
Garnish with rosemary sprigs and lime wedges.