This recipe utilizes the “Hot Water” simple syrup method. The “Cold Water” method, generally used for non-flavored simple syrups is not recommended.
This recipe makes eight (8) oz of Rosemary Simple Syrup and can be stored refrigerated for up to two weeks.
2 Cups Sugar
1.25 Cups Boiling Water
3-4 Sprigs Fresh Rosemary
Bring the water to a boil in a saucepan. Remove heat. Stir in sugar slowly dissolving the entire two cups of sugar into the hot water. Place the Fresh Rosemary sprigs in a heatproof infusion jar. Pour the hot simple syrup over the fresh rosemary. Let stand at room temperature to cool and infuse overnight. Remove rosemary. Store in the refrigerator after removing rosemary.