Active Time
10 MIN
Total Time
55 MIN
Yield
Serves : 1 1/4 cups

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

How to Make It

Step

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.

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