Wondering how to make Sugared Rosemary? You’ve come to the right place! This gorgeous garnish is the perfect addition to any holiday treat.
Rosemary is one of my favorite herbs to grow. Plant it once and you’ll have a lifetime of this fabulously aromatic herb. It also happens to be one of my favorite herbs to cook with. It also happens to look absolutely fantastic when coated in sugar. All it needs is a quick dip in simple syrup!
Try this on cakes, cupcakes, tarts, and more. Just like non-sugared rosemary, you can eat the leaves but not the woody stems.
Want to know how to make Sugared Cranberries? Click here!
Sugared Rosemary
Rosemary sprigs
1 cup granulated sugar
For the simple syrup:
1/2 cup granulated sugar
1/2 cup water
- Combine 1/2 sugar and 1/2 cup water in a small saucepan. Cook over low heat until the sugar is completely dissolved and the liquid is clear. Remove from heat and cool for ten minutes.
- Dip rosemary sprigs in the simple syrup, turning them around to thoroughly coat. Remove and set on wax paper and let dry for about an hour, until sprigs are sticky but no longer wet.
- Place 1 cup granulated sugar in a wide bowl and gently roll each rosemary sprig in the sugar until thoroughly coated. Use immediately or store in the fridge until ready to serve.
Watch me make it:
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