Sparkly and festive, sugared rosemary dresses up every holiday thing from charcuterie boards to cakes to cocktails. And it's so easy to make!
Yield: 20
Ingredients
Simple Syrup
1/2cupgranulated sugar
1/2cupwater
Sugared Rosemary
20sprigsfresh rosemarywashed and dried; I go for around 5-inch sprigs but you can use whatever size you'd like
1/2cupgranulated sugar
Instructions
Make Simple Syrup
Set a saute pan or medium saucepan large enough to accommodate the rosemary on the stove.
Add water and 1/2 cup sugar. Turn heat to medium. Heat, stirring occasionally, until the mixture is bubbling around the edges. Remove from heat and set aside to cool.
Make Sugared Rosemary
Set a cookie rack in a baking sheet to catch the drips. Working with a few sprigs at a time, roll rosemary in cooled simple syrup mixture. Lift and let excess drip off, then transfer to the cookie rack. Let sit on your kitchen counter for 45 minutes so excess drips off and simple syrup thickens a bit.
Spread 1/2 cup granulated sugar on a platter. Working 3-4 sprigs at a time, roll and toss rosemary in sugar to coat completely. Set on a clean cookie sheet to let the sugar harden; about another 45 minutes.
Use as a garnish on cakes, decorate your holiday charcuterie boards, and plop in cocktails.
Sugared rosemary keeps for about 5 days. Store uncovered at room temperature.