This rosemary simple syrup is straightforward and easy to make and use. It gives your drinks or desserts an herbal, woodsy, and slightly piney flavor. Stir it in with a tart lemonade, a warm hibiscus tea, or your favorite mocktail for an added layer of sweetness and flavor.
Related: Cranberry and Rosemary Mocktail
Ingredients
- Fresh Rosemary - The fresher the better. If you have home or garden grown rosemary, that's ideal. If not, find the absolute freshest rosemary you can find. If it's packaged in a plastic clamshell, try to make sure there are no black or dark brown leaves.
- Sugar - Granulated white sugar is really the best option for herbal simple syrups. Brown sugar, demerara sugar, or other sweeteners can actually overshadow the herbal flavor.
- Water - I only write this here because it's super annoying to me when you're making a recipe and it calls for water in the directions, but not in the ingredient list. If you have heavily chlorinated water, I do recommend that you use filtered or bottled water.
See recipe card for full quantities.
Instructions
Put all ingredients in a small sauce pot, simmer gently, and let infuse overnight. It really is that easy.
Hint: If you want the rosemary simple syrup to have a bitter edge, muddle the rosemary a little bit before you simmer it, and again after it cools to room temp.
Substitutions
You can swap the regular sugar for brown sugar.
Variations
Rosemary simple syrup is already a variation of the classic simple syrup. If you want to make a different type of herbal simple syrup, just swap out the rosemary for another herb of choice.
Related: Hibiscus Simple Syrup and Sage Simple Syrup
Storage
This can be stored for up to two weeks in an airtight contain in the fridge. I suppose you could freeze it, but I've never needed to do that. I use it too fast!
Top tip
I love storing this in a basic squeeze bottle if I'm going to be the mix master. If it's part of a DIY soda bar where guests will be serving themselves, I either put it into a nice pump bottle or a beautiful glass jar that pours well.
FAQ
It will stay fresh in the fridge for about 4 weeks and can be frozen for up to six months.
My default answer to questions about ingesting any essential oil is, "Not unless your doctor clears it."
But if you're reading this question, I'm guessing that you don't have fresh or dried rosemary, but you do have rosemary essential oils. If that's the case, you're on your own if you try it!
In short, it's sugar that's already been dissolved, and therefor it is immediately incorporated into your drink with a quick stir. Adding granulated sugar to any drink, hot or cold, will require more stirring and waiting than if you used simple syrup.
Related
Looking for other recipes or hosting inspiration? Check out these recent posts:
📖 Recipe
Rosemary Simple Syrup Recipe For Drinks
Ingredients
- 4-5 large sprigs rosemary - about 1 cup loosely packed rosemary leaves
- 1 cup granulated sugar
- 1 cup water
Instructions
- In a small saucepan add the sugar, water, and rosemary.
- Stir occasionally over medium heat until the sugar is fully dissolved.
- Once the sugar is dissolved, simmer for about 3-4 minutes.
- Remove pan from heat and allow the mixture to cool to room temperature, about 2 hours.
- Cover, and allow syrup to rest overnight so the rosemary can continue infusing the syrup.
- Remove the rosemary and transfer the syrup to a separate bottle or jar for storage; straining if necessary.
- Store for up to four weeks in an airtight container in the fridge.
Join the Discussion!