Rosemary Syrup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 50 mins |
| Total Time | 55 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g rosemary needles, fresh
- 600 ml water
- 1 large organic lemon (s)
- 250 grams sugar
Print Recipe
Pin Recipe Instructions
- Wash the rosemary needles and drain well. Cut the lemon into slices.
- Simmer both in 600 ml water over medium to low heat for 20 minutes. Then drain through a sieve.
- Now add the sugar to the rosemary water and simmer for another 30 minutes, move the lid a little in the last 10 minutes so that the syrup can reduce a little.
- Fill the syrup into sterilized jars or bottles while it is still hot.
- You can mix the syrup with mineral water or sparkling wine or with gin. I like a mixture of 2 cl syrup, 2 cl gin and a shot of tonic water best.
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