In the warm summer months, I love making this mint iced coffee. (Mint and coffee may seem like a strange combination - but trust me, it’s a fast favorite.) The fresh and light mint flavor seems just right in a summer cold brew. I decided to take a twist on this idea and find something more suited to these midseason months - a time when I want to bridge the gap between the cozy holidays and the blooming spring. Obviously sweet, yet aromatic, I found this rosemary syrup to be the perfect midseason treat.
Here’s the straightforward recipe:
- Bring 1 cup sugar, 1 cup water and 1/2 cup fresh rosemary to a boil.
- Stir until the sugar dissolves - about 1 minute.
- Remove from heat and let the syrup completely cool before removing the rosemary leaves.
- Strain into a mason jar and store in the fridge for up to 1 month.
You can adjust the rosemary to your liking and of course swap with any herb. Thyme or sage would be delicious and mint will be right around the corner! Here are a few ways to use this syrup in your kitchen.
- Create homemade rosemary lattes (hot or iced!) with 2 shots espresso, 1-2 tablespoons syrup, and topped with milk.
- Stir into your old fashioned’s for a herbal twist.
- Drizzle into oatmeal with seeds + dried fruit.
- Spoon into hot black tea.
- Add to your lemonade or sparkling water.
I’d love to hear other ways you use this up! Cheers to warmer days ahead!