Rosemary Syrup

Simple syrups are incredibly easy to make. You can season them as you like, infusing fresh herbs, or dried fruits, and then you’ve got a nice flavor boost for cocktails, both alcoholic and non-alcoholic. The Rosemary Rise, my new favorite coffee drink, has a whisper of this fragrant, pine-scented syrup.

Simple syrup is usually made with equal parts sugar and water. You cook it real quick on the stove top, until the sugar dissolves. It can be left as-is to sweeten iced tea, lemonade, and other drinks, or infused as I did here. Since I’ve been cutting back on refined sugars, I also decided to mix up a batch using maple syrup. In doing so, it becomes just a 2-ingredient recipe. Maple syrup is strongly flavored so this works with an assertive herb like rosemary, but might mask more delicate flavors, like say lavender or violet syrup.

You can get the recipe my Rosemary Rise here.

This rosemary scented syrup is the secret ingredient to the best iced coffee ever (search the blog for Rosemary Rise). | In Jennie's Kitchen

This rosemary scented syrup is the secret ingredient to the best iced coffee ever. | In Jennie’s Kitchen

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Rosemary Syrup

1/2 cup (100 grams) granulated natural cane sugar

1/2 cup (125 ml) water

4-inch sprig of fresh rosemary

Add the sugar and water to a small pot. Place over medium-high heat. Bring to a boil, and let cook until sugar is completely dissolved, about 2 minutes.

Pour the syrup into a heat-proof glass jar, and add the rosemary (see Tip). Let the rosemary steep in the syrup for a few hours, at least, before using. You can leave it in there indefinitely, until the syrup is all used up. Store cooled syrup in the fridge, tightly covered, for up to 1 week.

Tip: run your finger down the stem like a firefighter sliding down a pole to remove the needles. Let the needles and stem steep in the syrup.

Refined Sugar Free Rosemary Syrup

1/2 cup (125 ml) pure maple syrup

4-inch sprig of fresh rosemary

Add the syrup to a small pot. Place over medium-high heat. Bring to a boil, then remove from the heat.

Pour the syrup into a heat-proof glass jar, and add the rosemary (see Tip). Let the rosemary steep in the syrup for a few hours, at least, before using. You can leave it in there indefinitely, until the syrup is all used up. Store cooled syrup in the fridge, tightly covered, for up to 1 week.

 

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