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
Recipe type: Drink
Serves: 1-1/2 cups
  • 1 cup (8 ounces) water
  • 1 cup light brown sugar
  • 6 sprigs fresh rosemary
  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.
* Used in a Pomegranate-Rosemary Gin Cocktail.
* Recipe can easily be doubled or tripled – just use a larger pan for heating.



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2016-10-19T21:21:27+00:00 November 22nd, 2015|Categories: Drinks|Tags: , , , , , |0 Comments

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