Rosemary Syrup Recipes
ROSEMARY SIMPLE SYRUP
This fragrant simple syrup is one of our favorites!
Provided by Leah Hall
Categories Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Bring the water to a boil. Add sugar, stir to dissolve. Add the rosemary spears, let the infusion boil for 60 seconds. Remove pan from heat and let steep for 30 minutes-1 hour depending how strong you would like it. Pour the cooled syrup through a mesh strainer into an airtight container, preferably glass. This may be stored in the fridge for up to 2 weeks.
Nutrition Facts : Calories 94 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 0 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ROSEMARY SIMPLE SYRUP
Use this simple syrup to create our Rosemary Vodka Tonics.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h5m
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Remove from heat. Add rosemary. Let steep for 2 hours. Remove rosemary sprig.
ROSEMARY SYRUP
Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine sugar, rosemary, and 1 1/2 cups water. Bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about 1 minute. Remove from heat; let stand 20 minutes. Remove and discard rosemary. Store in an airtight container, refrigerated, up to 2 months.
ROSEMARY SIMPLE SYRUP
Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g
HOW TO MAKE ROSEMARY SIMPLE SYRUP
Looking for a twist on an ordinary simple syrup? Make this Rosemary Infused Simple Syrup Recipe that's perfect for desserts, cocktails, and coffees.
Provided by Brittany Bly
Categories Beverage
Time 20m
Number Of Ingredients 3
Steps:
- In a small stock pot, bring your water to a boil.
- Add the sugar, reduce heat to medium, and stir every few minutes.
- Cook until sugar is dissolved and 2-3 additional minutes.
- For the last minute of cooking time, add the rosemary sprigs.
- Remove from heat. For a strong flavor, let the rosemary soak for 1 hours. For a mild flavor, remove the rosemary after 10 minutes.
- Store in an air tight container and keep chilled.
ROSEMARY SIMPLE SYRUP
Here's how to make rosemary simple syrup! This easy DIY recipe adds an herbal evergreen nuance to all your cocktails and mocktails.
Provided by Sonja Overhiser
Categories Drinks
Time 25m
Number Of Ingredients 3
Steps:
- Add the sugar, water and rosemary to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for 20 minutes at room temperature. Strain into a jar.
- Cool to room temperature before using. Store in the refrigerator for up to 1 month.
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ROSEMARY SIMPLE SYRUP -FOR BOURBON, GIN OR VODKA - …
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Reviews 2Category CocktailsCuisine AmericanTotal Time 15 mins
- Place rosemary on cutting board and gently hit sprigs with back of knife to release their flavor and aroma.
- Transfer rosemary to small saucepot; stir in sugar and water. Cook over medium heat 4 to 6 minutes or until sugar is dissolved, stirring occasionally.
- Remove and discard rosemary sprigs. Transfer syrup to jar or container and refrigerate until completely cool, or up to 5 days. Makes about 2/3 cup syrup.
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Servings 1.5Total Time 4 hrs 40 mins
- Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding rosemary sprigs. Cover and chill 4 hours. Garnish, if desired. Syrup may be stored in refrigerator up to 1 month.
- *3/4 cup sugar/no-calorie sweetener may be substituted. For testing purposes only, we used Splenda Sugar Blend for Baking.
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- Pour the honey and water into a small saucepan and stir to dissolve the honey. Place the rosemary spring into the honey water. Place the saucepan over high and heat until the liquid comes to a boil. Remove from heat, and set aside to cool for 10 minutes.
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- Combine water and sugar in a small saucepan. Heat over medium high heat and bring to a boil, whisking occasionally until sugar dissolves.
- Add fresh rosemary to the saucepan and let the simple syrup cool for 30 minutes to an hour, until thick and syrupy.
- Remove the rosemary sprigs from the pot. Pour rosemary simple syrup into a glass jar. Add rosemary simple syrup printable label to the jar if using.
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