This aromatic, peppery syrup is great in a Moscow Mule or an old-fashioned, or even as a sweetener for lemonade.
1 cup sugar
4 ounces fresh ginger, peeled and sliced 1/4 inch thick
One 3-inch rosemary sprig
How to Make It
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.
The syrup can be refrigerated in an airtight container for up to 1 month.
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