Rosemary Simple Syrup Recipe for Cocktails and Desserts

This easy rosemary simple syrup is a quick way to add a subtle, herb-forward rosemary note to beverages. It’s ideal for autumn and winter cocktails, lemonades and teas. The recipe takes under 15 minutes and uses just three ingredients.

Herb-infused syrups are an easy way to build unique drinks. Simmering fresh herbs in a simple syrup extracts and concentrates their flavor, giving much more depth than simply muddling herbs in a cocktail. This rosemary syrup pairs well with other flavored syrups like thyme, lavender or Earl Grey, and is also a great companion for fruit-based syrups such as blueberry or peach.

Recipe Highlights

• Ready in about 15 minutes
• Only 3 ingredients
• Uses fresh rosemary for best flavor
• Bright, concentrated herb flavor
• Can be made in larger batches for storage
• An essential component for creative cocktails

Ways to Use

• Cocktails: Add ½–1 ounce of syrup per cocktail to start, then adjust to taste. A little goes a long way because the flavor is concentrated.
• Lemonade: Stir 1–2 tablespoons into a glass of lemonade for an herby twist; reduce added sugar when making lemonade from scratch because the syrup also sweetens.
• Tea: Sweeten hot or iced tea with 1–2 tablespoons of rosemary syrup for a fragrant touch.

Ingredient Notes

• Rosemary: Use fresh rosemary sprigs. Dried rosemary lacks the bright essential oils needed to properly infuse the syrup.
• Sugar: Granulated sugar is standard, but brown sugar can be used for a deeper, slightly caramel flavor and a thicker syrup—especially nice in fall cocktails.

How to make rosemary syrup

Combine the rosemary, water and sugar in a small saucepan and heat over medium–high heat until the mixture reaches a gentle simmer.

Stir occasionally while the sugar dissolves. Keep the syrup at a gentle simmer (do not boil) and continue to simmer for about 10 minutes so the rosemary flavor fully infuses. Remove from heat, strain out the rosemary, and let the syrup cool to room temperature before using.

Storage

• Fridge: Store syrup in an airtight glass jar in the refrigerator for up to a few weeks.
• Freezer: Freeze in an airtight container for 2–3 months. Thaw overnight in the fridge before using. Freezing in an ice cube tray is a convenient way to portion the syrup.

FAQ

Variations

• Brown sugar: Swap granulated sugar for brown sugar to introduce caramel notes and a richer texture.
• Fruit addition: Add fresh berries or citrus peels while simmering, then strain them out for a combined fruit-and-herb syrup.

Expert Tips

• Keep it to a simmer: Avoid boiling, which concentrates the syrup too much and can make it overly thick or sticky—especially when using brown sugar.
• Simmer long enough: Let the syrup simmer about 10 minutes after the sugar dissolves to fully extract rosemary’s flavor.

📖 Recipe

Rosemary Simple Syrup

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• Author: Alejandra
• Total Time: 14 minutes
• Yield: 4 tablespoons
• Diet: Vegan