Rosemary Simple Syrup

Rosemary Simple Syrup

Fresh rosemary steeped into sugar syrup for a fragrant, herbal sweetener.

Total 40 min Makes 16 oz Calories 49/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This simple syrup infuses sugar and water with fresh rosemary sprigs, creating a fragrant base for cocktails, lemonade, or iced tea. The syrup takes on an earthy, piney sweetness as the rosemary steeps off the heat, making it a versatile addition to both drinks and desserts.

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • 4 fresh rosemary sprigs

Method

  1. Combine the water and sugar in a small saucepan over medium heat.

  2. Stir occasionally and bring to a gentle simmer, until the sugar fully dissolves.

  3. Remove the saucepan from heat and add the rosemary sprigs, pressing them gently into the syrup to submerge.

  4. Let the rosemary steep in the warm syrup, covered, until fully cooled and fragrant.

  5. Strain the syrup through a fine-mesh sieve into a clean jar or bottle, discarding the rosemary sprigs.

  6. Seal and refrigerate the syrup until ready to use.

Rate this recipe

★ 3.9 (1)

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    Rosemary Simple Syrup

    This simple syrup infuses sugar and water with fresh rosemary sprigs, creating a fragrant base for cocktails, lemonade, or iced tea. The syrup takes on an earthy, piney sweetness as the rosemary steeps off the heat, making it a versatile addition to both drinks and desserts.

    40 min 16 oz 49 cal

    Ingredients

    • 1 cup water
    • 1 cup granulated sugar
    • 4 fresh rosemary sprigs

    Method

    1. 1

      Combine the water and sugar in a small saucepan over medium heat.

    2. 2

      Stir occasionally and bring to a gentle simmer, until the sugar fully dissolves.

    3. 3

      Remove the saucepan from heat and add the rosemary sprigs, pressing them gently into the syrup to submerge.

    4. 4

      Let the rosemary steep in the warm syrup, covered, until fully cooled and fragrant.

    5. 5

      Strain the syrup through a fine-mesh sieve into a clean jar or bottle, discarding the rosemary sprigs.

    6. 6

      Seal and refrigerate the syrup until ready to use.