Rosemary Simple Syrup
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An easy rosemary simple syrup made by infusing sprigs of fresh rosemary into a granulated sugar syrup. This recipe requires just two ingredients, plus water. In about 15 minutes of prep time, plus 30 or so more to infuse the herbs, you can make a homemade rosemary simple syrup perfect for adding a sweet herbal note to beverages and baked goods.
Key Ingredients
To make rosemary simple syrup you’ll need water, plus two ingredients: granulated sugar (or caster sugar, measured by weight) and four sprigs of fresh rosemary. Do not use dried rosemary in this recipe. In addition to lacking the flavor of fresh rosemary, dried rosemary will be impossible to strain cleanly, leaving you with a coarse, gritty syrup.
Rosemary Simple Syrup
- Total Time45 minutes
- Yield390 milliliters (about 1 1/3 cups) 1x
An two-ingredient rosemary simple syrup made by infusing sprigs of fresh rosemary into a granulated sugar syrup.
Ingredients
240 milliliters water (1 cup)
4 6-inch sprigs fresh rosemary (about 8 grams)
200 grams granulated sugar (1 cup)
Instructions
In a small saucepan, combine the water and rosemary sprigs. Bring to a boil. Stir in the granulated sugar and allow it to dissolve. Reduce heat. Simmer, without boiling, for 10 minutes.
Remove from heat. Cover and steep for 30 minutes.
Pass through a fine mesh strainer to remove the rosemary sprigs.
Use as desired. Store leftover simple syrup in an airtight container in the refrigerator for up to 3 weeks.
- Prep Time: 15 minutes
- Steeping Time: 30 minutes
- Category: Simple Syrups
- Method: Stovetop
How to Use Rosemary Syrup
Because of its liquid form, simple syrup works better in beverages than granulated sugar, which can sometimes dissolve slowly or settle at the bottom of a cup without dissolving at all. In contrast, sugar syrup dissipates quickly in both hot and cold beverages, adding flavor (and sometimes color) at the same time. Use rosemary syrup for moistening homemade cakes; sweetening iced tea and lemonade; drizzling over waffles or pancakes; making herbal-infused teas and hot chocolates; or adding to summer cocktails like a rosemary sparkler, rosemary greyhound, or rosemary gin fizz.
Make-Ahead and Storage Suggestions
After cooling to room temperature, transfer the syrup to an airtight jar or container. Store homemade rosemary syrup in the refrigerator for up to three weeks.
Other Rosemary Recipes You Might Enjoy
Rosemary Sea Salt Caramels
Sugared Rosemary
Rosemary Shortbread Cookies
Fig and Rosemary Focaccia
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
