Rosemary-Ginger Syrup

This aromatic, peppery syrup is great in a Moscow Mule or an old-fashioned, or even as a sweetener for lemonade.

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  • Servings: 1 1/4 cups

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  • 1 cup sugar

  • 4 ounces fresh ginger, peeled and sliced 1/4 inch thick

  • One 3-inch rosemary sprig

How to make this recipe

  1. In a small saucepan, bring the sugar and 1 cup of water to 
a boil. Add the ginger and rosemary and return to a boil, 
stirring to dissolve the sugar. Remove from the heat and let cool completely, about 45 minutes. Strain the syrup through 
a fine-mesh sieve set over 
a small bowl; discard the solids. Refrigerate until chilled.

Make Ahead

The syrup can be refrigerated in an airtight container for up to 1 month.

Contributed By Published February 2017

1100113 recipes/rosemary-ginger-syrup 2017-01-09T15:43:38+00:00 Whitney Tingle, Danielle DuBoise february-2017,rosemary,ginger,syrup,cocktails,sweetener recipes,rosemary-ginger-syrup 1100113

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