Rosemary Simple Syrup
I’m on a spree of infused simple syrups, aren’t I? 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!
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What is Rosemary Simple Syrup
Just like the lavender simple syrup recipe I shared a few weeks ago, rosemary simple is yet another infused-flavor simple syrup . It’s the classic combination of equal parts sugar and water 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).
How to Use Rosemary Simple Syrup
- use it in a lemonade (see my lemonade slushie recipe for a blended version)
- Add it your iced tea
- Use it in an icing recipe (great with a lemon cake or similar)
- Use it in a cocktail (this whiskey and orange juice cocktail has it in the recipe)
- Add it to your homemade whipped cream
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 24 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). You rosemary should be clean (you don’t want dirt and whatever in your simple syrup). And I’m always a fan of organic produce as the pesticides used in conventional farming will also leach into your simple syrup – and that’s not the kind of fun we like to have around here!
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).
How to Store Simple Syrup
Simple syrup can be refrigerated in a sealed container (we love these swing top bottles). It’s best to use it sooner than later for better flavor. You can keep it easily for a few weeks.
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!
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.
- Turn off the 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 if necessary to remove any stray leaves. Store in refrigerator.
