A fragrant, easy-to-make syrup that adds an herbal twist to cocktails and mocktails — even baked goods, coffee, and tea.
If you’ve made my Rosemary Paloma (which tastes great in non-alcoholic and classic form!), you already know how this simple syrup can transform the drink. A quick simmer of sugar, water, fresh rosemary, and a touch of salt creates a fragrant, herb-kissed sweetness that adds depth of flavor and complexity.
While I most often use the simple syrup in cocktails, mocktails and spritzes, it’s just as lovely stirred into hot or iced tea or coffee for a sweet herbal twist. You can even brush the syrup over warm baked goods for a subtle rosemary infusion that’s unexpectedly delightful — think shortbread, scones, olive oil cake, corn muffins, pound cakes, or even your morning pancakes, waffles, and French toast.
The rosemary syrup keeps well in the fridge for a couple of weeks, so you can have it on hand when needed. Once you start using it, you’ll likely find more ways to use and enjoy it.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Rosemary Simple Syrup
Ingredients
- ½ cup (2oz) water
- ½ cup (96g) granulated sugar
- 4 sprigs fresh rosemary (about 4 inches long)
- ¼ teaspoon kosher salt
Instructions
- In a small saucepan over medium-high heat, bring the water, sugar, rosemary, and salt to a simmer. Reduce the heat to maintain a gentle simmer and cook, uncovered, stirring often, for 2 minutes.
- Remove from the heat and let sit for 30-60 minutes. This allows the rosemary to more fully infuse the syrup. Remove rosemary and discard. Transfer to a jar and refrigerate until ready to use.
Leave a Reply