Rosemary Simple Syrup with Brown Sugar

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Have you ever tried a traditionally savory herb in a sweet setting? It’s a unique way to add flavor to your favorite drinks. If you haven’t tried herbs in a drink before, I hope you give it a chance with my Rosemary Simple Syrup made with brown sugar.

My first experience of this culinary technique was at a coffee shop in Colorado. I’d heard of bizarre concoctions like basil in ice cream, or spicy chocolate mochas, but herbs in a latte? With coffee? But after sampling their seasonal rosemary latte made with rosemary simple syrup, I was convinced. The combination of the fresh, earthy rosemary with sugar is a perfect blend of savory and herbal sweetness.

Equipment

• Small saucepan
• Measuring cups and spoons
• Fine mesh sieve
• Airtight jar or other container
  • I love glass Weck jars. I think they are an esthetic way to store sauces and syrups.

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Ingredients and Substitutions

• Water
• Brown Sugar: Nowadays, most brown sugar is refined white sugar with the addition of molasses. You can sometimes purchase an unrefined or partially refined brown sugar that retains remnants of molasses from sugar cane. Either way, the molasses is what gives brown sugar its color as well as a higher moisture content. It changes the flavor to have more caramel or toffee-like notes. You can substitute granulated white sugar in this recipe as well, but it will not have the caramel/toffee flavor.
• Fresh Rosemary: If you are lucky enough to have a rosemary bush in your yard, you can access this herb year-round. Fresh rosemary can also be purchased from the produce section of most grocery stores. If you don’t have access to fresh rosemary, simply replace the fresh herb with 1 teaspoon of dried rosemary. Dried herbs tend to be stronger in herbal flavor, so you don’t need to use too much for a similar taste.

How to Make Rosemary Simple Syrup

Step 1: Gather your fresh herbs. If you have a rosemary bush of your own, go ahead and cut 4-6 sprigs of rosemary. Mine were about 4” in length each. You can also purchase fresh herbs in your local grocery store, typically in the produce section by the packaged salads.  Rinse the herbs under room temperature water to remove any dirt. Set aside on a clean, dry towel. 

Step 2: Add the brown sugar and water to a small saucepan over medium heat, stirring occasionally until the sugar dissolves.  

Step 3: Add the fresh rosemary sprigs (or dried rosemary if using) into the saucepan with the sugar water mixture. Increase the heat to medium-high and bring to a simmer. Stir occasionally so the thyme doesn’t stick to the sides or bottom of the pan. Allow to simmer for 2 minutes. This allows the syrup to thicken slightly. 

Step 4: Remove the saucepan from heat, and set aside. Leave the rosemary in the syrup to infuse for about an hour for the best flavor. 

Step 5: Pour the syrup through a fine-mesh strainer or sieve into an airtight container or airtight jar. Allow to cool uncovered on the counter for about an hour. Once cool, you can cover the jar and store in the fridge for 2-3 weeks. 

How to use Rosemary Simple Syrup

This rosemary syrup recipe is so simple and can be used to customize a variety of alcoholic or non-alcoholic drinks as well as different cuisines.  Here are a few of my favorite ways to use herb syrups: 

• Rosemary Latte
• Iced coffee
• Cocktails or mocktails
• Iced tea or hot tea
• Rosemary lemonade
• Rosemary sorbet
• Glaze a cake
• Fruit salad
• And the list could go on! 

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