12 ounces
40 minutes
Ingredients
- 4 fresh rosemary sprigs
- 1 cup water
- 1 cup granulated sugar
Instructions
- Place the rosemary sprigs on a cutting board and gently bruise them with the back of a knife to release their oils. Transfer the sprigs into a small saucepan and add the water and sugar.
- Heat the saucepan over medium heat, stirring until the sugar completely dissolves. Once boiling, remove from heat and allow the mixture to steep for 30 minutes.
- Strain the syrup through a fine mesh strainer to remove the rosemary. Let the syrup cool completely before transferring it to a jar or bottle with a tight-fitting lid. Refrigerate and use within one week.
Nutrition
Calories: 64kcal | Carbohydrates: 17g