How to make Sugared Rosemary
Sugared rosemary is a festive garnish for holiday desserts and cocktails! Use this recipe to make sparkly sugared rosemary (and other herbs) to instantly elevate any holiday celebration.
- Skill Level: Beginner
Sugared rosemary is so sparkly and impressive! I like to whip up a batch of sugared rosemary and sugared cranberries for garnish on my ultimate pumpkin pie, lemon rosemary cake, and apple cranberry pie.
Not only is it beautiful on desserts, but it makes for a festive garnish in a glass of sparkling wine or holiday cocktail.
Use this recipe to sugar other types of herbs like thyme, sage, or mint.
How to Make Sugared Rosemary
Before you begin, set up a baking sheet with a wire cooling rack set on top. For easy cleanup, place paper towels or parchment paper underneath the cooling rack.
Rinse the sprigs of rosemary under cold water to remove any dirt or debris. Set aside on a paper or kitchen towel.
Make the simple syrup
Combine the smaller portion (100 grams/ ½ cup) of the sugar and the water in a saucepan over medium-low heat. Use a small saucepan if you’re making only a few rosemary sprigs or a medium saucepan if you’re making a larger batch. Heat until all of the sugar dissolves. Stir very slowly to avoid getting sugar granules up the sides of the pan (they will burn).
Turn off the heat and carefully add the fresh herbs into the saucepan. Gently stir the cranberries to coat evenly. Use tongs or a slotted spoon to remove the herbs from the saucepan and place on the prepared wire rack. Let the herbs dry and cool completely for at least 45 minutes. They will still be very sticky even at room temperature.
Toss in Sugar
Toss the herbs in the remaining sugar and shake off any excess. Use immediately or return them to the wire rack until you are ready to use them.
How to Store Sugared Rosemary
Store sugared rosemary in a single layer in an airtight container in the refrigerator for 2-4 days. The less the herbs overlap and rub against each other, the better chance the sugar coating will stay intact. If some of the sugar rubs off, re-toss them in more sugar.
How to Use Sugared Rosemary Garnish
Can you eat rosemary sprigs?
Sugared rosemary leaves (and other fresh herb leaves) can be eaten after they are removed from the stem. Sugared mint leaves are a delicious, crunchy snack.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other festive holiday components!
- fresh rosemary, or other herbs like thyme, mint, or sage
- 300 grams (1 ½ cups) granulated sugar, divided
- 115 grams (½ cup, 120 milliliters) water
- Set up a sheet pan with a cooling rack set on top.
- Rinse the sprigs of rosemary (or other herbs you are using) under cold water to remove any dirt or debris. Set aside on a paper or kitchen towel.
- Combine 100 grams (½ cup) of the sugar and the water (115 grams/ ½ cup) in a saucepan on medium-low heat. Cook and stir slowly until all of the sugar is dissolved.
- Turn off the heat and carefully add the fresh rosemary into the saucepan. Stir to coat evenly.
- Remove the rosemary with a slotted spoon or tongs. Place them on the prepared wire rack.
- Let the rosemary dry and cool completely for at least 45 minutes. They should still be very sticky.
- Toss the herbs in the remaining sugar (200 grams/ 1 cup) and shake off the excess.
- Store in the refrigerator for 2-4 days in an airtight container. Try to keep them as thin of a layer as you can as the sugar will rub off if they rub against each other too much. If some of the sugar rubs off, re-toss them in more sugar.