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If you only ever make one homemade syrup, make it this one. This rosemary syrup recipe is piney, a touch savoury and quietly aromatic, and it turns plain sparkling water, apple juice or a squeeze of lemon into something that feels properly special. It’s naturally sweetened with honey, or with agave for a vegan version, so it’s refined-sugar-free. It takes about ten minutes of hands-on time and three ingredients.
It’s one of the building blocks in our botanical syrups and infusions. As the evenings draw in, rosemary really comes into its own. It loves autumn fruit (apple, pear, blackberry), warm spices and bright citrus, so this one bottle will carry you from Bonfire Night through to Christmas.
Equipment
- Small saucepan
- Fine-mesh strainer
- Small funnel
- Clean glass bottle or jar with a lid (about 250–300 ml)
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Rosemary Syrup (Honey or Agave)
Ingredients
Equipment
Method
- Heat the water in a small saucepan over a medium heat until it's steaming and just about to simmer, then take it off the heat.
- Add the rosemary sprigs, pressing them under the surface with a spoon.
- Cover and leave to steep for 20 minutes, then taste. For a stronger, more resinous flavour, steep for up to 30 minutes more.
- Strain the rosemary infusion through a fine-mesh strainer into a jug, pressing the sprigs gently.
- While the infusion is still warm (not boiling), add the honey or agave and stir until it has completely dissolved and the syrup looks even.
- Use a funnel to pour it into a clean bottle or jar. Cool completely, seal and refrigerate.
Notes
Honey or agave?
- Honey gives a rounder, floral sweetness that’s lovely with rosemary. The flavour changes with the honey you choose: a mild blossom honey lets the rosemary lead, while a darker honey adds its own character. Honey is not suitable for babies under 12 months.
- Agave syrup is vegan, has a cleaner, more neutral sweetness and dissolves easily.
- Maple syrup is vegan too, and adds a gentle caramel note that’s especially good with apple and pear.
If you’ve seen recipes for rosemary simple syrup made with white sugar, this works the same way in drinks. It’s just sweetened with honey or agave instead.
Variations
- Rich rosemary syrup: Use 150 g honey or agave to 75 ml water for a thicker syrup, so you need less per drink.
- Date syrup and rosemary: Swap the honey for date syrup for a darker, toffee-like syrup that’s lovely with apple. It’s vegan.
- Rosemary and orange: Add 2 wide strips of unwaxed orange peel (no white pith) with the rosemary.
- Rosemary and black pepper: Add ½ tsp lightly crushed black peppercorns with the rosemary for a gentle warmth.
- Stevia version: Make the rosemary infusion (steps 1–4) and skip the honey. Stevia is much sweeter than sugar or honey, so start with a very small amount (a drop or two of liquid stevia, or a pinch of powdered stevia, per 150 ml), then sweeten to taste. It will be thinner than a syrup, so keep it in the fridge and use it up quickly.
Rosemary syrup for drinks: mocktail ideas and uses
- Rosemary lemonade: 25 ml syrup + 25 ml freshly squeezed lemon juice, topped with 150 ml chilled sparkling water over ice.
- Apple and rosemary highball: 20 ml syrup + 100 ml apple juice + 75 ml soda water. Use your own cold-pressed apple juice if you can; otherwise choose organic pressed juice, not from concentrate, with no added sugar. Garnish with a thin apple fan.
- Warm spiced apple: Stir a spoonful into our warm spiced apple and rosemary punch or a mug of rooibos.
- Pear and rosemary spritz: Use it in place of the sage syrup in our pear and sage spritz for a piney, more wintry version.
- Christmas sparkler: Add 20 ml syrup to a glass of chilled sparkling water with a few fresh cranberries and a rosemary sprig.
- Garnish: Lightly slap a fresh rosemary sprig between your palms before adding it to the glass. It releases the aroma without any fuss.
Storage and make-ahead
Keep the syrup in a clean, sealed bottle in the fridge. Syrups made with honey or agave and water may not keep as long as traditional sugar syrups, so make small batches and use them up quickly. If it turns cloudy, starts to fizz, smells sour or shows any mould, throw it away.
A note on botanicals and sweeteners: This recipe uses rosemary in everyday culinary amounts. If you’re pregnant or breastfeeding, taking medication, or have allergies or a health condition, check with your GP or pharmacist before using herbs or botanicals you’re unsure about, and avoid concentrated extracts or essential oils in drinks. Only use rosemary you can positively identify, and avoid sprigs from plants that may have been sprayed. Honey is not suitable for babies under 12 months (see the NHS advice on foods to avoid giving babies and young children).
FAQ
Can I use dried rosemary to make rosemary syrup?
You can, though fresh rosemary gives a brighter, cleaner flavour. Use about 1 tablespoon of dried rosemary in place of 3 fresh sprigs and steep it for 15–20 minutes. Then strain carefully through a fine-mesh strainer, or one lined with kitchen paper, to catch all the small needles.
Can I make rosemary syrup without sugar?
Yes, that’s exactly how this recipe works. It’s sweetened with honey, or with agave or maple syrup for a vegan version, so there’s no refined sugar at all. You can also use date syrup, or a little stevia to taste if you’d prefer a thinner, lightly sweetened rosemary infusion.
How long does rosemary honey syrup last?
Keep it in a clean, sealed bottle in the fridge. Honey and agave syrups diluted with water may not keep as long as classic sugar syrups, so make small batches and use them up quickly. Throw it away if it turns cloudy, fizzy or sour-smelling, or shows any mould.
Why does my rosemary syrup taste bitter?
Usually the rosemary was boiled or steeped for too long. Heat the water, take the pan off the heat, then add the rosemary and taste after 20 minutes. Strain as soon as you like the flavour, and only then stir in the honey or agave while the infusion is warm.
What are the best uses for rosemary syrup?
Rosemary syrup works with apple, pear, lemon, grapefruit, blackberry, ginger and warm spices. Try it in a rosemary lemonade with sparkling water, in an apple and rosemary highball, stirred into a warm spiced apple punch, or as the base for a festive cranberry and rosemary mocktail.
