Simple Rosemary Syrup

5 from 1 vote

Easy to make at home in just minutes, this 3-ingredient rosemary syrup adds a lovely woodsy aroma to teas, cocktails, and more.

Prep Time2

Cook Time6

Total Time8

Course: Drinks

Cuisine: American

Servings: servings

Author: Jee Choe

Put all ingredients in a saucepan and simmer until the sugar dissolves.
Stir to make sure sugar dissolves completely.
Turn off the heat and let cool.
Strain out the rosemary sprigs and pour syrup into an airtight container.
Use a funnel to help pour neatly into the bottle. The syrup will keep for up to 2 weeks in the refrigerator.

Fresh rosemary gives this syrup the best flavor. When selecting the herb at the supermarket, look for sprigs that are dark green in color with no yellowing or spots.
There’s no need to take the leaves off the stem. Steeping the whole rosemary sprig will make it easy to strain and clean up.
White sugar is used in this recipe, but brown sugar can be substituted. Just note that the syrup will be a different color.
For the best tasting syrup, use filtered water.
This syrup is great for adding flavor to beverages like iced teas and lemonades.
Rosemary complements ginger nicely as well. Use it to sweeten ginger tea or combine it with ginger beer.
Cranberry and rosemary are a classic pairing. Add this syrup to cranberry juice and top with club soda to make a fun, fizzy drink.
When stored in an airtight container, rosemary syrup will keep for up to 2 weeks in the fridge.
Simple syrups can be frozen for future use. Pour into an ice cube tray and pop one out whenever you need it. This rosemary syrup will keep for up to 3 months in the freezer.
This recipe makes one cup (16 tablespoons) of rosemary syrup, which is enough to add 2 tablespoons of the syrup to flavor and sweeten about 8 drinks.