Fresh rosemary gives this syrup a woodsy aroma that works especially well with tart cranberry, gin, and sparkling wine. We made it for the Cranberry Rosemary Punch at Building the Holiday Bar.
Ingredients
- 150 g granulated sugar
- 150 g water, plus more to bring the finished syrup to volume
- 4–5 fresh rosemary sprigs
Method
- Warm 150 g cane sugar and 150 g water in a small saucepan, stirring until the sugar dissolves.
- Remove the pan from the heat, add 4–5 fresh rosemary sprigs, and steep for 20 minutes.
- Strain out the rosemary and let the syrup cool.
- Measure the cooled syrup and add enough water to bring the finished volume to 250 mL.
- Bottle and refrigerate.
Why this method
Steeping off the heat gives the rosemary time to infuse without boiling the sprigs. Bringing the cooled syrup to 250 mL keeps the sweetness consistent from batch to batch, which matters when you scale up a punch.
Where to use it
Start with the Cranberry Rosemary Punch. For a lighter pour, try a little in a dry vermouth and soda with a squeeze of lemon. It also makes a good rosemary lemonade.