Rosemary Simple Syrup
I’m on a spree of infused simple syrups, and this rosemary simple syrup is next up! They’re just so easy and so fun. They don’t cost much money and they can really elevate anything from iced teas to cocktail recipes! Rosemary simple syrup is a fun one too. It’s familiar yet unexpected. It’s earthy but balanced by the sugar. And, well, I think you’ll love it!
CONTENTS
What is Rosemary Simple Syrup
Just like the lavender simple syrup recipe I shared a few weeks ago, rosemary is yet another infused-flavor simple syrup. It’s the classic combination of equal parts sugar and water (a 1:1 ratio no matter how big your recipe is) with that rosemary flavor added in (but no crunchy leaves – or whatever those pine needle things are called).
Ooh. Just googled it and they are leaves! Nailing it today! Ok. So back to my homemade rosemary simple syrup recipe (very easy to nail by the way) since you just need sugar, water, and sprigs of fresh rosemary (I don’t recommend using dried rosemary though there’s nothing unsafe about it).
There are loads of infused simple syrup recipes out there (and probably many more to be created), so consider this a good starting point!!
How to Use Rosemary Simple Syrup
- Make rosemary lemonade (see my lemonade slushie recipe for a blended version)
- Add it to your iced tea
- Use it in an icing recipe (great with a lemon cake or similar)
- Use it for rosemary cocktails (this whiskey and orange juice cocktail has it in the recipe)
- Add it to your homemade whipped cream
- Add it to a dessert
- Use it in a hot or iced rosemary latte
- Add it to a mocktail
How to Make Rosemary Simple Syrup
Ingredients
Just 3 ingredients here – equal parts sugar and water and then fresh rosemary. The recipe below makes about 1.5 cups (considered 6 servings – 2oz each). You can make more or less, depending on your needs. Just adjust the water and sugar accordingly. Bigger batches will need more fresh rosemary sprigs.
One important note (maybe this is two). Your rosemary should be clean (you don’t want dirt and whatever in your simple syrup). Give your rosemary a good rinse before using it. I personally prefer organic herbs when they’re available, especially when I’m infusing them directly into something I’m going to eat or drink.
Oh. And in terms of the sugar – it doesn’t really matter. You can use granulated sugar, cane sugar, raw sugar, or whatever. The bigger the pieces of sugar, the longer it’ll take to dissolve, but we aren’t talking any huge difference here.
Instructions
Step 1 – Add water and sugar to a small saucepan. Turn to medium-high heat and stir. Stir often, until the sugar dissolves and the syrup is clear – usually a couple minutes. Once clear, let the syrup simmer for about 30 seconds, but don’t let it boil.
Step 2 – Turn off the heat and add the fresh rosemary sprigs. Let cool while the rosemary infuses the syrup, at least 30 minutes to really get the rosemary flavor – longer is fine. Discard the sprigs of rosemary (strain the infused/cooled syrup if necessary). Use immediately at room temperature or store in refrigerator (great for icy cocktails).
Rosemary Simple Syrup Variations
Rosemary infused simple syrup is just one of many variations, but there are even more possibilities of combinations in this recipe.
Try orange and rosemary simple syrup (perfect for a cocktail or an iced tea). Add a clean, fresh peel of oranges to the pot with the rosemary and let them sit for 30 minutes.
Similarly, you can do a lemon rosemary simple syrup to use in the same ways.
And if you want to skip the granulated sugar (or have lots of honey to use up like we sometimes do), try a honey rosemary simple syrup. Just replace the sugar with honey and follow the recipe.
Tips and Tricks for the Best Rosemary Simple Syrup
How many sprigs of rosemary do you need?
Just two short sprigs of rosemary is fine for this 1 cup water to 1 cup sugar recipe. You can use more sprigs for larger batches of simple syrup.
Can you double the batch?
Absolutely. You can do any amount that suits your need – double or triple. I even halve it for smaller recipes that I’m making.
How long do you infuse simple syrup?
A half hour is plenty of time to infuse simple syrups.
How do I get a stronger rosemary flavor?
If you want a stronger rosemary flavor, try “clapping” the sprigs before adding them to the simple syrup. This helps release the essential oils. Just place the sprig in your palm and clap your hands once or twice.
What if my rosemary simple syrup is too strong?
For a lighter rosemary flavor, remove the rosemary sooner. Try 10 minutes at first. It’s important to try the simple syrup in your finished recipe before adapting the flavor. While it might seem strong in the simple syrup, it may not be as strong in the final recipe because of all the other ingredients.
Should I boil the simple syrup?
No. Boiling the mix will lead to water evaporation, which alters the ratio of sugar to water. Having too much sugar in the mix can cause it to crystallize because the water can’t hold onto the extra sugar.
What should I do if my simple syrup crystallizes?
If your simple syrup starts to crystallize, it usually means the sugar has become too concentrated, often because too much water evaporated while cooking.
The good news? You can usually fix it. Add the syrup to a small saucepan with 1–2 tablespoons of water and gently warm it over low heat, stirring until the crystals dissolve. Let it cool and return it to the refrigerator.
To help prevent crystallization in the first place, avoid letting your simple syrup boil for an extended period. You only need to heat it enough for the sugar to completely dissolve.
How to Store Rosemary Simple Syrup
Simple syrup can be refrigerated in a sealed container (we love these swing top bottles). It’s best to use it sooner rather than later for better flavor. You can generally keep it 3-4 weeks if refrigerated. If you won’t use it up in that time, try doing half a recipe.
Pro Tip: You’ll want to make sure you clean these jars after each use. A small bottle brush or a run through the dishwasher will do it. And then make sure to dry them completely and store them with the lid open.
Rosemary Simple Syrup FAQs
Can you use dried rosemary?
You can use dried rosemary. You’ll want to use about 1 tablespoon for this 1 cup to 1 cup ratio. The flavor will be less fresh, but it will still be yummy.
Can you freeze simple syrup?
Technically, yes, but it doesn’t harden like an ice cube because of the high sugar content. So, you can pour your syrup into ice cube trays for easy measuring. When they ‘freeze,’ you should move them to a sealed container, so they don’t get that freezer flavor. And they will be softer and sugary!
Can you make it with less sugar?
Instead of making simple syrup with less sugar, I’d use less simple syrup in your recipe. Less sugar in a simple syrup will give you a watery sweetness and it just isn’t the same.
Why did my syrup turn cloudy?
If your simple syrup is immediately cloudy, it could be sugar that didn’t completely dissolve or something that was on your pot when cooking. You can try heating it again if it’s just undissolved sugar.
If your simple syrup turned cloudy after some time (i.e. a few days), you may have yeast, mold, or bacteria in the bottle. Discard and make it again.
Rosemary Recipes
ROSEMARY SIMPLE SYRUP
Ingredients
- 1 cup water
- 1 cup sugar
- 2 4" sprigs fresh rosemary
Instructions
- Add 1 cup of water to a small saucepan. Turn to medium-high heat and stir in the sugar. Stir often, until the sugar completely dissolves into the water and the syrup is clear, about 4 minutes. Once clear, let the syrup simmer for about 30 seconds, but do not let it come to a boil.
- Remove from heat and add the rosemary sprigs. Let cool while the rosemary infuses the syrup, at least 30 minutes. Discard the sprigs of rosemary and strain the syrup through a fine mesh strainer if necessary to remove any stray leaves. Store in refrigerator.
Made this recipe?
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So yummy! I’ve been using it in black iced tea!