Rosemary-Rooibos Syrup

Use this syrup in the Capetown Collins drink.

Plus: Ultimate Cocktail Guide

  • Servings: Makes about 14 ounces
KEY: Tea

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  • 2 cups water
  • 1 rosemary sprig
  • 2 rooibos tea bags
  • 1 cup superfine sugar

How to make this recipe

  1. In a small saucepan, bring the water to a boil with the rosemary sprig; simmer over moderate heat for 5 minutes. Remove from the heat. Add the tea bags and let steep for 5 minutes. Discard the tea bags and rosemary and stir in the sugar until dissolved. Let cool, then pour into an airtight container and refrigerate for up to 2 weeks.

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