Rosemary Honey Simple Syrup

How to Make Rosemary Honey Simple Syrup

1. 1

   Step 1: Combine honey, water, rosemary, and zest

   In a small saucepan, combine the honey and water over medium-low heat, stirring until the honey dissolves. Add the fresh rosemary sprigs and the lemon zest to the pan to begin infusing their aromatics.

   For this step

   • 1 cupHoney (mild, runny)
   • 1 cupWater
   • 3 sprigsFresh rosemary sprigs
   • 1 tspLemon zest (from 1 lemon)
   
2. 2

   Step 2: Simmer gently

   Bring the mixture just to a gentle simmer, then reduce the heat and let it simmer for 4–6 minutes to meld flavors without overly reducing. Stir occasionally to keep the honey fully incorporated and prevent sticking.
   
3. 3

   Step 3: Steep and strain

   Remove the pan from the heat and allow the syrup to steep with the rosemary and zest for 15 minutes for a pronounced herbal note. Strain the syrup through a fine mesh sieve into a heatproof bowl or measuring cup, pressing gently on solids to extract flavor, then discard the solids.
   
4. 4

   Step 4: Finish and season

   While the syrup is still warm, stir in the fresh lemon juice, a pinch of sea salt, and the optional vanilla extract to brighten and balance the sweetness. Taste and adjust: add a touch more lemon or salt if you want more brightness or complexity.

   For this step

   • 1 tbspFresh lemon juice
   • a pinchFine sea salt
   • 1/2 tspPure vanilla extract (optional)
   
5. 5

   Step 5: Cool, bottle, and store

   Let the syrup cool to room temperature, then transfer it to a clean jar or bottle and refrigerate. Store for up to 3 weeks; warm gently before using if the honey thickens in the fridge.
   

1. In a small saucepan, combine the honey and water over medium-low heat, stirring until the honey dissolves. Add the fresh rosemary sprigs and the lemon zest to the pan to begin infusing their aromatics.
2. Bring the mixture just to a gentle simmer, then reduce the heat and let it simmer for 4–6 minutes to meld flavors without overly reducing. Stir occasionally to keep the honey fully incorporated and prevent sticking.
3. Remove the pan from the heat and allow the syrup to steep with the rosemary and zest for 15 minutes for a pronounced herbal note. Strain the syrup through a fine mesh sieve into a heatproof bowl or measuring cup, pressing gently on solids to extract flavor, then discard the solids.
4. While the syrup is still warm, stir in the fresh lemon juice, a pinch of sea salt, and the optional vanilla extract to brighten and balance the sweetness. Taste and adjust: add a touch more lemon or salt if you want more brightness or complexity.
5. Let the syrup cool to room temperature, then transfer it to a clean jar or bottle and refrigerate. Store for up to 3 weeks; warm gently before using if the honey thickens in the fridge.