Woodruff Rosemary Syrup

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	5 mins
Total Time	10 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

2 stalks woodruff
1 teaspoon, heaped rosemary
500 ml water
500 g suar

Instructions

Let the fresh woodruff wither for a day or put in the freezer for 2-3 hours. Only then does it get its typical woodruff taste and smell.
Bring 500 g sugar to the boil in a saucepan with 500 ml water, it starts to boil, add the woodruff and reduce the heat so that it boils only slightly. Let the whole thing boil for about 2-3 minutes, then set aside and add the rosemary and simply let it steep. If you add the rosemary to the boiling liquid, it can become bitter. Simply let everything cool down and put through a sieve in a container, can be easily stored in the refrigerator.
Tastes delicious with fresh strawberries. Simply quarter the strawberries and add the woodruff rosemary syrup as required.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.