Saturday, 6 April 2013

simple rosemary sugar syrup

I love to cook. (Obviously.) But sometimes the urge to cook is just as easily satisfied by making something as simple as a humble sugar syrup.

You can do anything with this kind of syrup. Make a sweet lime and rosemary cocktail, pour it over a butter cake to give it an unexpected twist of flavour and stickiness, or just drizzle it over some fresh fruit. I mixed it through some stawberries to dress up a pavlova.

Directions: Bring 1 cup of water to the boil. Add 2 cups of sugar and 3-4 rosemary sprigs. Stir until the sugar has completely disolved. Allow it to simmer for about 5 minutes giving it time to reduce and infuse, but don't over cook it or you'll end up with syrup that is too thick to drizzle.
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