Rosemary Simple Syrup for Cocktails and Lemonade
A simple rosemary syrup recipe that brings the herb's piney flavor into cocktails, lemonade, and iced tea, showing its range beyond savory cooking.
Rosemary's reputation is almost entirely savory, which makes it an easy herb to overlook for drinks - but its piney, slightly sweet undertone actually works well in a simple syrup, bridging into cocktails, lemonade, and iced tea without tasting out of place.
Rosemary Simple Syrup
Prep time: 5 minutes | Cook time: 10 minutes, plus steeping | Makes: about 1 cup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 3 to 4 sprigs fresh rosemary
Instructions
- Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves.
- Add the rosemary sprigs and bring the mixture to a gentle simmer. Simmer for 2 to 3 minutes, then remove from the heat.
- Let the rosemary steep in the syrup as it cools completely, at least 30 minutes - the longer it steeps, the stronger the rosemary flavor.
- Once cooled and steeped to your liking, strain out the rosemary sprigs and transfer the syrup to a clean, sealed jar or bottle.
Notes
This syrup keeps in the fridge for about 3 to 4 weeks in a sealed container.
How to Use It
- Lemonade: Stir a tablespoon or two into a glass of fresh lemonade for an herbal edge that pairs surprisingly well with the citrus.
- Iced tea: A small amount stirred into black or green iced tea adds complexity without being overpowering.
- Cocktails: Rosemary syrup is a natural fit in gin-based cocktails, whiskey sours, or a simple vodka soda, where its piney note complements botanicals already present in gin especially well.
- Sparkling water: A splash in plain sparkling water with a squeeze of lemon makes a quick non-alcoholic drink.
- Sweetening baked goods: Use in place of plain simple syrup when brushing cake layers for a subtle herbal note.
Adjusting the Strength
Rosemary's flavor comes through fairly quickly in a hot syrup, so if you want a more subtle result, strain the rosemary out after only 10 to 15 minutes of steeping rather than the full 30 minutes. For a more intense syrup, let it steep for a couple of hours, or even overnight in the fridge, before straining.
Variations
- Rosemary citrus syrup: Add a few strips of lemon or orange peel along with the rosemary while simmering.
- Honey version: Substitute honey for half the sugar for a rounder, less sharply sweet syrup - dissolve the honey off the heat once the water and sugar mixture has cooled slightly, to preserve more of the honey's flavor.
- Black pepper rosemary syrup: Add a few cracked black peppercorns for a more savory, cocktail-forward version.
This is one of the easiest ways to see rosemary's range beyond roasting pans and bread. For more on the herb, see the complete rosemary guide.
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