This homemade rosemary simple syrup recipe is easy to make and a great addition to many cocktails and mocktails.
Making your own simple syrup is a great way to add sweetness to cocktail recipes and other cold drinks. Rosemary syrup will add an earthy and herbal flavor to your favorite cocktail.
Classic simple syrup is equal parts water and sugar. Infusing that mixture with fresh herbs is an easy way to create a delicious syrup in a variety of flavors for both hot drinks and cold drinks. Add it to your favorite rosemary cocktails, use it as a delicious way to sweeten iced tea, or combine it with lemon juice and water for homemade lemonade.
Using a liquid form of sugar - like a simple syrup - is the best way to sweeten cold drinks since you don’t have to worry about trying to dissolve the sugar into a cold beverage. Using a liquid sweetener also means the sugar won’t cause any grittiness in your drink.
- White sugar
- Sprigs of Fresh Rosemary
How to Make Rosemary Simple Syrup
In a small saucepan, bring water to a boil over medium heat. Add sugar and stir until sugar dissolves.
Add fresh rosemary sprigs to the syrup. Remove from heat, set aside and allow the mixture to cool to room temperature.
Once it’s cooled, remove the rosemary from the syrup with a fork.
Discard the rosemary. Pour the cooled syrup into an airtight container and refrigerate.
When kept in the refrigerator, the syrup will keep for 2 weeks.
- For stronger rosemary flavor, leave the sprig of rosemary in the syrup longer. This will cause the syrup to spoil faster, so I do recommend removing the rosemary after 24 hours.
- Chill your syrup completely before using. Shaking your cocktail with warm or room temperature syrup will cause the ice in the cocktail shaker to melt too quickly, resulting in a watered-down drink.
What to Make with Rosemary Simple Syrup
Use your homemade syrup in these Cranberry Gin Cocktails.
Frequently Asked Questions
When kept refrigerated, rosemary simple syrup will keep for at least 2 weeks, and up to 1 month. Toss it if you notice any changes in the syrup's color or if it starts to look cloudy.
While I don’t recommend it, I’ve had people successfully use dried rosemary leaves in this recipe. If you decide to try this, add the dried rosemary in with the sugar to give it more time to soften and steep in the syrup. Once the syrup has reached room temperature, remove the dried rosemary with a small, wire-mesh strainer.
Yes. Storing your syrup in the refrigerator helps it last longer and keeps it from growing bacteria. Plus you should always use cold syrups in your drinks to keep the ice from melting too fast in your cocktail.