Rosemary Syrup

I can’t remember where I saw it, but I saw the idea of adding rosemary to champagne online a few months ago and filed it away in my mind for later. I’m sorry I waited so long to try it!  This has so many things going for it: it is easy, it tastes great, and when bottled in a lovely container, it makes a great gift!

To make the rosemary syrup I combined the following in a small saucepan and brought to boil:

1/4 cup of water
1/4 cup of organic raw sugar (but I have also used stevia and agave!)
1 long sprig of rosemary

Once it cooled, I used a funnel to pour into a small glass bottle to store.

For a delicious cocktail, add the rosemary syrup to the bottom of a champagne flute and top off with your favorite sparkling wine. [I used a prosecco here, which is an Italian sparkling wine. Champagne is sparkling wine from the Champagne region of France, and Cava is sparkling wine from Spain]

There are so many other uses for it too!   The syrup would add such a lovely touch to fruit salad, just sprinkle syrup over the fruit and toss, …

…or to your favorite shortbread cookie recipe.  You could add it to both the icing and cookie batter itself.  I am planning to make these almond cookies soon, and I think I’ll also try a version substituting rosemary for almond.

I can see myself making separate mint and ginger syrups too. It would be great to have a collection of different flavors at the ready for recipes. Hope you try it out!
-J

 

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