Homemade simple syrup is one of those simple recipes that can absolutely transform your at-home cocktail game or take certain baked goods to the next level. The options for infusing simple syrup are kind of limitless, too.
I love playing around with flavored simple syrups like using Autumn Spice and Ginger. Fresh rosemary has been a favorite for years, making its first appearance here on FITK in this Cranberry Rosemary Prosecco (so yum!).
Make a batch to store in the fridge for several weeks (or up to a month sometimes!) and you’ll have it on hand to use whenever you need it.
WHAT IS ROSEMARY SYRUP?
Before diving into what rosemary simple syrup is, let’s get to the basics of what ‘simple syrup’ is. Simple syrup is a sweetened liquid, made by dissolving equal parts water and sugar together…resulting in…you guessed it, a syrup consistency.
Rosemary syrup is a simple syrup that has been infused with fresh rosemary for a vibrant, herby flavor. Rosemary Simple Syrup tastes like rosemary; slightly minty, with a hint of lemon and pine, which is a little woodsy and peppery. It’s a strong, hearty herb, one that’s cozy in the wintertime especially.
HOW TO MAKE ROSEMARY SIMPLE SYRUP
Making homemade simple syrup truly is one of the easiest ways to add flavor to homemade cocktails, coffee, lattes, tea, and more. It requires only a saucepan and a little simmering before you have a wonderful sweet syrup.
The Ingredients
You will only need three simple ingredients to make it:
- fresh rosemary sprigs
- granulated sugar
- water
Yes, seriously, that’s it! It’s super easy to whip up a batch to have on hand whenever you need it. It’s also much more cost-effective than buying it from the store.
Simple Syrup Recipe Steps
Combine water, sugar, and fresh rosemary sprigs in a saucepan (photos 1-2). Bring the saucepan to a simmer, stirring occasionally, until the sugar is dissolved. Let it simmer for about a minute, but it doesn’t need to be at a rolling boil.
Remove the saucepan from the heat and let the simple syrup cool with the rosemary sprigs in the syrup (photo 3). The longer you let it sit, the more rosemary flavor will continue to infuse in the syrup – this is how you “extract” the rosemary flavor. Do not use it right away, do let it rest for at least 30 minutes.
Remove the rosemary sprigs and transfer the syrup to a jar or airtight container for storage. I do strain the syrup, too, to remove any additional small debris pieces that may be in the syrup from the rosemary (photo 4).
WAYS TO USE ROSEMARY SIMPLE SYRUP
You can experiment with many different ways to use this fragrant syrup. While simple syrups are often added to cocktails for a little sweetness, and in this case flavor, they are not exclusively a cocktail ingredient. Here are a variety of ways to use it (yes, including cocktails!).
Rosemary Cocktails
Honestly, there are so many ways to experiment with this simple syrup. Use it in place of simple syrup in your favorite cocktail recipes that could benefit from a hint of rosemary. These are a few of my favorites:
- Cranberry Rosemary Prosecco
- Lavender French 75 – using a bit of rosemary, too
- Cranberry Ginger Cocktail – using half ginger and half rosemary
- Rosemary Mojitos
- Great with bourbon, gin, or vodka drinks!
Mocktails and Non-Alcoholic Beverages
Friends! There are so many other beverages that are delicious with this flavored simple syrup.
- Make a homemade rosemary soda
- Add it to cold brew coffee or an iced latte
- Stir it in hot coffee, a homemade latte, or your favorite tea
- Speaking of tea…mix hot water with the syrup and a little lemon.
- Lemonade
Other Uses
- Drizzle it on pancakes or waffles (it will be thinner than traditional maple syrup, try a 2:1 ratio to make it thicker)
- Brush a cake with the syrup
- Pair it with lavender syrup – they complement each other well.
HOW TO STORE (AND HOW LONG IT LASTS)
Store rosemary syrup in a clean (or sanitized) glass jar or another airtight container, preferably glass. Place it in the fridge and it will last for about 3-4 weeks, as long as no other contaminants are added, like additional water, which will create mold more quickly.
If you notice any mold spots on the syrup, it’s time to pitch it and make a new batch.
Common Questions
Simple syrup will eventually go bad, but it will last for quite a long time if stored properly in an airtight container in the fridge without any contamination (like water).
It will last for about 3 weeks, sometimes 4, in the fridge. If you notice any small mold spots, it’s time to pitch it and make a new batch.
This recipe is intended for fresh rosemary, as it has the freshest, most vibrant rosemary flavor and thus infuses best in the simple syrup.
Yes, you can use brown sugar, which creates a more caramel-like flavor in the simple syrup, which is excellent in fall beverages. You can also use honey.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Rosemary Simple Syrup
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 6-8 rosemary sprigs, approximately 5 inches each
Equipment
Instructions
- In a small saucepan, bring sugar, water, and rosemary springs to a simmer until sugar is dissolved, then simmer for one to two additional minutes. Remove from heat and let sit for 30 minutes to an hour. The longer it sits the more flavorful it will be!
- Strain the liquid into an airtight container to remove any particles and rosemary leaves. Store in an airtight container – like a glass jar – in the fridge. It should last for 3-4 weeks if stored properly.
Notes
- This ratio makes approximately 1 1/2 cups of simple syrup. Halve the recipe and you’ll have approximately 3/4 cups simple syrup.
- This post was updated in December 2021; the recipe was rewritten to be doubled. Easily halve it if needed, as originally written.
YES! Rosemary is the best, especially during the winter time! Can’t wait to see what this cocktail is 🙂
I’m glad I’m not the only one who loves rosemary! 🙂
Making this now! Thanks so much!
Awesome, I hope you enjoy!