New This Month

Rosemary Syrup

Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, June 1998


  • 3/4 cup sugar
  • 6 sprigs fresh rosemary


  1. In a medium saucepan, combine sugar, rosemary, and 1 1/2 cups water. Bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about 1 minute. Remove from heat; let stand 20 minutes. Remove and discard rosemary. Store in an airtight container, refrigerated, up to 2 months.

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