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Salted Rosemary Syrup

Addition 29

Salted Rosemary Syrup


250 ml Water
250 g Granulated white sugar
3 sprigs Rosemary
1 tsp Kosher salt


Small saucepan Fine sieve Sterilized glass jar with lid for storage


Heat the water in a small saucepan over medium to high heat until it begins to simmer.
Add the sugar and Kosher salt and stir until fully dissolved.
Add rosemary and stir for 3 minutes and remove from heat.
Let the syrup stand until it reaches room temperature.
Transfer into a sterilized jar through a fine sieve before storing and keep refrigerated for up to 3 weeks.