Sweet Rosemary Syrup Recipes

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ROSEMARY SIMPLE SYRUP



Rosemary Simple Syrup image

Like the essence of a Mediterranean summer distilled into a sweet herbal syrup. Stir it into lemonade, flavor a cocktail, glaze a cake, or churn it into a sorbet. So refreshing. Store in the refrigerator for up to 1 month.

Provided by foodelicious

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 41m

Yield 8

Number Of Ingredients 3

1 cup water
1 cup white sugar
¼ cup rosemary leaves

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.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 25.2 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 25 g

ROSEMARY SYRUP



Rosemary Syrup image

Use this syrup to give a rosemary flavor to our Sparkling Strawberry-Rosemary Lemonade.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 2

3/4 cup sugar
6 sprigs fresh rosemary

Steps:

  • In a medium saucepan, combine sugar, rosemary, and 1 1/2 cups water. Bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about 1 minute. Remove from heat; let stand 20 minutes. Remove and discard rosemary. Store in an airtight container, refrigerated, up to 2 months.

ROSEMARY SIMPLE SYRUP



Rosemary Simple Syrup image

Use this simple syrup to create our Rosemary Vodka Tonics.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h5m

Yield Makes 1/2 cup

Number Of Ingredients 3

1/2 cup sugar
1/2 cup water
1 large rosemary sprig

Steps:

  • Bring sugar and water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Remove from heat. Add rosemary. Let steep for 2 hours. Remove rosemary sprig.

SWEET ROSEMARY SYRUP



Sweet Rosemary Syrup image

Categories     Sauce     Quick & Easy     Lemon     Rosemary     Vanilla     Gourmet

Number Of Ingredients 5

3/4 cup sugar
3/4 cup water
1/3 cup fresh rosemary leaves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla

Steps:

  • In a small saucepan simmer all syrup ingredients except vanilla 10 minutes. Remove pan from heat and stir in vanilla. Cool syrup 30 minutes and strain through a sieve into a 2-cup measure.

CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES



Cornmeal Cake with Sweet Rosemary Syrup and Blackberries image

Categories     Cake     Mixer     Egg     Dessert     Bake     Blackberry     Rosemary     Cornmeal     Gourmet

Number Of Ingredients 14

For cake
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 large egg yolk
2/3 cup milk
Sweet Rosemary Syrup
Accompaniments
lightly sweetened whipped cream
2 half-pints blackberries

Steps:

  • Make cake:
  • Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
  • In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.
  • Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
  • Make Rosemary Syrup while cake is baking.
  • Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
  • Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.

Provided by JONADECKER

Time 50m

Yield 6

Number Of Ingredients 9

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
2 pounds sweet potato, peeled and cut into 1/2-inch cubes
6 cups low-sodium chicken broth
2 sprigs fresh rosemary
½ cup mascarpone cheese, at room temperature

Steps:

  • Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
  • Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
  • Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g

ROSEMARY SIMPLE SYRUP



Rosemary Simple Syrup image

Simple syrup is a versatile pantry staple and shockingly easy to make. Just combine equal parts water and sugar, then if you like you can infuse it with herbs and spices of your choice. Steeped with rosemary, it works beautifully in holiday cocktails and desserts and is an easy way to add more flavor to the festivities. It makes a perfect edible gift as well.

Provided by Elena Besser

Time 1h10m

Yield 2 cups

Number Of Ingredients 2

2 cups granulated sugar
7 to 10 sprigs fresh rosemary

Steps:

  • Combine the sugar, rosemary and 2 cups water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and allow to steep for 45 minutes to 1 hour. Transfer the syrup to a squeeze bottle or airtight container and store in the refrigerator for up to 1 month. Strain out the rosemary before using.

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