Rosemary-Brown Sugar Syrup

Share on Facebook0Tweet about this on TwitterPin on Pinterest2Share on Yummly4

This is the key ingredient in a Pomegranate-Rosemary Gin Cocktail. The “woodiness” of the rosemary really comes through in this syrup. Using brown sugar instead of white sugar also gives it more depth. 

Holiday Tip:  This syrup keeps for about two months – you can make it now so you have it on hand for gatherings or parties throughout the holidays.

Rosemary-Brown Sugar Syrup

 

 

Rosemary-Brown Sugar Syrup
Print
Recipe type: Drink
Author:
Serves: 1-1/2 cups
Ingredients
  • 1 cup (8 ounces) water
  • 1 cup light brown sugar
  • 6 sprigs fresh rosemary
Instructions
  1. In a small saucepan set over medium-high heat add water, brown sugar and rosemary.
  2. Stir until sugar completely dissolves. Let mixture simmer for 1 minute.
  3. Remove pan from heat and set aside to cool to room temperature allowing the flavors to deepen – about 2 hours.
  4. Once cooled, pour syrup through a strainer and discard the solids.
  5. Store in a glass jar. Keeps about 2 months in the refrigerator.
Notes
* Used in a Pomegranate-Rosemary Gin Cocktail.
* Recipe can easily be doubled or tripled – just use a larger pan for heating.

 

 

Share on Facebook0Tweet about this on TwitterPin on Pinterest2Share on Yummly4