Rosemary Simple Syrup

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A rosemary simple syrup recipe made with four bruised fresh sprigs steeped off the heat for 20 minutes. Piney, lightly sweet and perfect for sparkling water and holiday mocktails.

Course Drinks

Cuisine American

Keyword herb simple syrup, rosemary simple syrup, rosemary simple syrup cocktail, rosemary simple syrup recipe, rosemary syrup

Prep Time 5

Cook Time 5

Total Time 30

Servings servings

Calories 65kcal

Author Zoe Tanaka

Cost $2

Equipment

1 Small saucepan
1 Fine mesh strainer
1 Glass bottle or jar with lid

Ingredients

For the Syrup

1 cup granulated sugar 200 g
1 cup water 240 ml
4 sprigs fresh rosemary 5-inch, bruised with the back of a knife

Instructions

Make the Syrup

Combine the sugar and water in a small saucepan over low heat and stir until the sugar dissolves, about 3 minutes.
Take the pan off the burner so the liquid stops bubbling.
Press each sprig lightly with the back of a knife to release its oils.
Submerge the sprigs in the hot syrup.

Steep and Store

Cover the pan and steep for 20 minutes, tasting at 15 minutes.
Pour through a fine mesh strainer into a bowl and discard the sprigs.
Let the syrup cool to room temperature.
Pour into a clean bottle, seal and refrigerate for up to 2 weeks.

Notes

Never boil the rosemary. Strain at 20 minutes for a mild syrup, or use 6 sprigs for a bolder one. Dried rosemary works at 1 tablespoon. Discard if cloudy or off-smelling.

Nutrition