Lemon Rosemary Simple Syrup Recipes

ROSEMARY LEMONADE

Steps:

• In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.

ROSEMARY SIMPLE SYRUP

Steps:

• Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

LEMON ROSEMARY SIMPLE SYRUP

Steps:

• Combine the sugar, water, rosemary, and lemon peel in a small saucepan set over medium-high heat.
• Bring to a boil and cook until the sugar has fully dissolved, about 5 minutes.
• Set aside to cool for 30 minutes.
• Transfer to an airtight container and store in the refrigerator until ready to use.

ROSEMARY SIMPLE SYRUP

Steps:

• Add the sugar, water and rosemary to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for 20 minutes at room temperature. Strain into a jar.
• Cool to room temperature before using. Store in the refrigerator for up to 1 month.

LEMON SIMPLE SYRUP RECIPE

Steps:

• Gather the ingredients.
• Using a sharp paring knife , cut off and reserve the zest, or bright yellow part of the peel, of 1 of the lemons. You can also use a Microplane zester, but then you'll have to strain the syrup at the end instead of simply lifting out the strips of zest-the choice is yours. Whichever way you zest the lemon, be sure to focus on the bright yellow part only and carefully avoid the bitter white pith below.
• Working with 1 lemon at a time, cut the lemons in half and juice them until you have 1/2 cup of fresh lemon juice (you may not need all the lemons-they vary greatly in how much juice they produce).
• Combine the juice with the sugar in a small saucepan and bring the mixture just to a boil over medium-high heat.
• Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes.
• Add the reserved lemon zest. Transfer the syrup to a small metal bowl and let it sit until cool, about 20 minutes. 
• Lift out the zest, letting any excess syrup drip off and back into the bowl, and discard the zest.
• If you ended up with lots of small pieces of zest, strain the syrup through a sieve. The zest can turn bitter if left to sit in the syrup while it's stored, so remove and discard it.
• If you want to use the syrup while it's still warm, now is the time. (Don't worry, you can always warm it back up if you need to.)
• Alternatively, cover the bowl and chill the syrup to add to cold beverages. Or transfer to a clean jar, screw on the lid, and store in the fridge for several months if you need to.

ROSEMARY-LEMON SYRUP

Steps:

• With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind. Combine peel plus remaining ingredients in a medium saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Strain through a fine sieve (discard solids), and chill.