Rosemary Ginger Syrup is an aromatic & refreshing simple syrup for your tea, lemonade, lattes, and cocktails/mocktails.
I only recently started making simple syrups at home and its been really fun experimenting with different flavors with herbs and spices. My current favorite is Rosemary Ginger Syrup made with fresh rosemary sprigs, ginger, and little bit of black pepper.
Simple syrup is essentially made from one part water to one part sugar (1:1) by heating the sugar and water until it fully dissolves. The opportunities with homemade simple syrup is endless as you can get creative with your ingredients and take your beverage to the next level.
You can also make rich simple syrup, which has a higher proportion of sugar to water (2:1) so you will need less syrup per drink and it will last a little longer in the refrigerator.
Simple syrup can also be used for desserts – drizzle it over cake, madeleines, or make granita or sorbet using simple syrup. I am enjoying this batch of Rosemary Ginger Syrup for my cold-brewed tea (see the video below).
White granulated sugar is a standard for simple syrup but feel free to experiment with other sugars like honey, agave nectar, maple syrup etc.
Flavored simple syrup like Rosemary Ginger Syrup will last in the fridge for at least 2 weeks.
Rosemary Ginger Syrup
1 cup white granulated sugar
1 cup water
⅓ cup fresh rosemary leaves (do not use the stem)
⅓ cup sliced fresh ginger
¼ teaspoon black pepper
In a small sauce pan, add water, sugar, fresh rosemary leaves, fresh ginger, and black pepper. Bring the mixture to a simmer until sugar dissolves. Remove from heat and cover the pot until it cools down.
Use a fine-mesh sieve to strain the mix. Transfer into an airtight jar and refrigerate until ready to use.
Thank you so much for visiting Food, Pleasure, and Health.
Earl Grey Truffles are decadent and has orange, bergamot notes from Earl Grey tea in every creamy bite. They will make a lovely gift for the holidays, for dinner parties, or simply enjoy it with a cup of tea. The recipe is vegan and dairy-free!
In Nepali language, sadeko roughly means marinated. Please don’t ask me why I am calling marinated chicken a salad..for lack of a better word maybe. While growing up in Nepal, I didn’t eat “fresh, green, leafy salad” like we do in the West, so I just associate “sadeko” or marinating anything with with spices and tempering… Continue reading Chicken Sadeko | Shredded Chicken Salad