Ingredients
Ingredients
- 1 1/2 cups sugar
- 1/2 cup water
- 1.5 ounces fresh rosemary branches (approximately from a 1.5 – 2 ounce package)
Instructions
- Make Sugar Syrup: Combine 1/2 cup sugar and the water in a medium pot over medium heat. Stir gently until the sugar completely dissolves into the water. Be careful not to let it boil as this can alter the syrup’s consistency.
- Coat Rosemary: Add fresh rosemary sprigs into the warm sugar syrup, stirring gently to coat them thoroughly. Work in batches if needed to ensure all branches are evenly coated. Then, using a slotted spoon, carefully remove the rosemary sprigs and place them on a cooling rack to drain excess syrup.
- Dry Rosemary: Let the rosemary sit on the rack for about one hour until they are no longer wet but feel sticky to the touch. This step allows the syrup to set slightly before sugar coating.
- Coat with Sugar: Roll the sticky rosemary in the remaining sugar until they are completely coated and sparkling. Use a fork or spoon to separate any sprigs that stick together, ensuring each piece gets an even sugar coating.
- Store: Place the sugared rosemary sprigs in an airtight container. They can be stored for up to 3 days and used as a flavorful garnish or decorative addition to your favorite dishes and drinks.
Notes
- Do not boil the sugar syrup to prevent crystallization and ensure the syrup remains smooth.
- Use fresh rosemary with sturdy branches for better coating and easier handling.
- Work in batches while coating rosemary if making a larger quantity to ensure even coverage.
- Sugared rosemary adds a delightful aroma and look to cocktails, baked goods, or desserts.
- Store in an airtight container to maintain crispness and prevent moisture absorption.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Garnish
- Method: Stovetop
- Cuisine: American
