Rosemary Simple Syrup

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rosemary-sprig-transRecipe by Nicole Claro-Quinn for The FruitGuys

1 cup sugar
1 cup water
A small handful of fresh rosemary sprigs (about 5–6)


  • Place ingredients in a deep saucepan over medium heat, and stir constantly until sugar dissolves.
  • Reduce flame to low and continue stirring another 10 minutes.
  • While the syrup cooks, it becomes saturated with the heavenly aspects of the rosemary.
  • Remove from heat, strain, and let syrup cool before adding to Rosemary Lemonade (see Cook’s note) or the tasty beverage of your choice.
  • Makes about 1 1/2 cups. Prep time, 2 minutes; cook time, about 15 minutes.

Cook’s note: This simple syrup recipe also works great with other fresh herbs (sage, basil, mint, etc.), sliced ginger, citrus peel, lemon grass, cardamom pods, whole cloves, peppercorns, and more. Experiment!

To make Rosemary Lemonade, mix together the juice of 2–3 lemons, 2–3 cups of room temperature water, and stir in Rosemary Simple Syrup to taste. (Makes 2–3 cups of rosemary lemonade.)
Serve over ice, add in a sprig of fresh rosemary, and top with a fresh slice of lemon.

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