In my world, the one in which I try really hard to eat healthy foods most of the time, I also leave room for decadence. Right now I’m sort of obsessed with cocktails. I’m not talking Bud Light Lime-a-Ritas (although they serve a very important purpose in very specific situations, let me get back to you on that). I’m talking about well made cocktails using high quality ingredients. Last weekend I posted a recipe for the Blueberry Balsamic Liqueur I made. Sunday night I was lucky enough to try something called a Berry Patch which included blueberries, gin, lemon juice, and rosemary-infused simple syrup. My favorite part of the cocktail was the rosemary flavor. I got excited because I had leftover simple syrup from the blueberry concoction and I also had rosemary in the freezer that I harvested from the garden last fall.
It’s so easy.
ROSEMARY INFUSED SIMPLE SYRUP
- Take about five springs per cup of simple syrup and simmer both in a small saucepan on the stove for about 5-10 minutes, watching carefully that it doesn’t boil or scald.
- Remove the saucepan from the heat and let sit for at least 30 minutes.
- Strain out the rosemary sprigs and pour the syrup into a clean jar. It should last about a month or so in the fridge.
Wondering how to make simple syrup in the first place?
- Take equal parts of sugar and water and combine in a medium saucepan.
- Stir the mixture over medium heat until the sugar dissolves.
- Increase the heat and bring to a boil. Reduce heat to medium and simmer 3 minutes.
- Pour syrup into a container to cool. Store in a jar in the refrigerator.