Ingredients:

  • 1 cup Water (filtered or tap)
  • 1 cup Granulated Sugar
  • 4 large Fresh Rosemary Sprigs (bruised)

Instructions:

  1. Prepare ingredients: Measure water and sugar. Gently rinse rosemary sprigs and lightly bruise the sprigs with the back of a knife to help release the essential oils.
  2. Combine the base ingredients by adding the water and sugar to a medium saucepan over medium heat.
  3. Dissolve the sugar completely while stirring constantly. Ensure the mixture becomes clear, avoiding a vigorous boil at this stage.
  4. Infuse the syrup by adding the bruised rosemary sprigs once the sugar is dissolved. Bring the mixture to a gentle simmer.
  5. Reduce the heat to low, cover the pan, and allow the syrup to steep off the heat for 10–15 minutes. Taste after 10 minutes to gauge desired flavour strength.
  6. Strain the syrup through a fine-mesh sieve into a heat-proof bowl or measuring cup to remove all rosemary solids. Discard the solids.
  7. Cool the Rosemary Syrup completely to room temperature. Once cooled, transfer it to an airtight container and store immediately in the refrigerator.