The short answer: to make rosemary simple syrup, heat 200 g (1 cup) sugar and 240 ml (1 cup) water until the sugar dissolves. Add 3 sprigs of fresh rosemary, take the pan off the heat and steep for 30 minutes. Strain, cool and keep it in the fridge for up to 2 weeks.
Rosemary simple syrup tastes piney, warm and a little savoury. Two tablespoons turn a glass of lemonade piney, and a brush of it on a warm lemon cake tastes of the garden. You need three ingredients and about ten minutes of work. The only real decision is how long to steep it: longer means a stronger rosemary taste.
| At a glance | |
|---|---|
| Time | 10 minutes, plus 30 minutes steeping |
| Ratio | 1 part sugar to 1 part water |
| Makes | About 350 ml |
| Keeps | Up to 2 weeks in the fridge |
Ingredients
- 200 g (1 cup) white sugar
- 240 ml (1 cup) water
- 3 sprigs fresh rosemary, about 10 cm (4 inches) long
- Optional: a strip of lemon peel, with no white pith
How to make rosemary simple syrup
- Dissolve. Put the sugar and water in a small pan over medium heat. Stir until the sugar has dissolved and the liquid is clear.
- Simmer. Bring it to a gentle simmer for 1 minute.
- Add the rosemary. Take the pan off the heat and add the rosemary sprigs. Press them under with a spoon.
- Steep. Cover the pan and leave it for 30 minutes. Taste it, and leave it longer for a stronger flavour.
- Strain. Pour it through a fine strainer into a clean bottle or jar.
- Chill. Let it cool, close the lid and keep it in the fridge.
How strong should it be?
Rosemary is a strong herb. At 30 minutes the syrup tastes clearly of rosemary but stays sweet and round. At an hour it turns more piney and a little bitter. If you are new to it, start at 30 minutes. You can always add a fresh sprig to the glass.
Do not boil the rosemary in the syrup. Long boiling pulls out harsh, woody notes.
8 ways to use rosemary syrup
- Rosemary lemonade: mix 2 tablespoons with the juice of 1 lemon and 250 ml cold water or sparkling water.
- Iced tea: sweeten black or green tea with a spoonful.
- Homemade soda: add 2 tablespoons to sparkling water with a slice of orange.
- Grapefruit spritz: fresh grapefruit juice, sparkling water and a splash of syrup.
- Lemon drizzle cake: brush it over the warm cake instead of plain syrup.
- Fruit salad: toss peaches, berries or melon with a little syrup.
- Yoghurt and granola: drizzle on top like honey.
- Roast vegetables: brush a little over carrots or squash in the last 10 minutes.
Variations
- Rosemary and lemon: add a strip of lemon peel with the rosemary.
- Rosemary honey syrup: use honey instead of sugar, 1 to 1 with warm water. Do not boil the honey, and never give it to babies under 12 months.
- Rich syrup: use 2 parts sugar to 1 part water. It is sweeter, so use less, and it keeps a little longer.
- Other herbs: the same method works with thyme, sage or basil. See our mint syrup and lavender syrup.
Choosing your rosemary
Pick soft, green sprigs from the top of the plant. They have the cleanest flavour. Older, woody stems are fine too, but they taste stronger and a little resinous. Rinse the sprigs and shake them dry. If you buy rosemary, look for bright needles with no black spots, and use it within a few days.
One small trick: roll the sprigs gently between your palms before they go into the syrup. It bruises the needles and releases the scent faster, so you get more flavour in the same 30 minutes.
Which sugar to use
White sugar gives a clear syrup that lets the rosemary lead. Light brown or demerara sugar makes a darker, caramel syrup that suits coffee, baked apples and winter fruit. Honey works for a softer, floral syrup, as described in the variations above.
Fresh or dried rosemary?
Fresh rosemary gives a cleaner, greener flavour. Dried rosemary works too: use about 1 tablespoon of dried leaves in place of 3 sprigs, and strain through a fine cloth. Growing more rosemary than you can use? Our guide on how to preserve fresh herbs shows how to dry it.
Storage
- Keep it in a clean, closed bottle in the fridge.
- Use it within 2 weeks. A rich 2 to 1 syrup keeps a little longer.
- Throw it away if it turns cloudy, smells sour or grows mould.
- For longer keeping, freeze it in an ice-cube tray and add the cubes straight to lemonade.
Questions
How long does rosemary simple syrup last?
Up to 2 weeks in a closed bottle in the fridge. Frozen in an ice-cube tray, it keeps for months.
How long should I steep rosemary in simple syrup?
About 30 minutes off the heat for a clear rosemary flavour. Up to an hour for a stronger, more piney taste.
Can I use dried rosemary?
Yes. Use about 1 tablespoon of dried rosemary in place of 3 fresh sprigs, and strain it through a fine cloth.
What does rosemary syrup go with?
Lemon, grapefruit, orange, peach, berries and honey. Use it in lemonade, iced tea, sparkling water, cakes and fruit salads.
Why is my rosemary syrup bitter?
The rosemary boiled or steeped too long. Add it off the heat and taste it at 30 minutes.
