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Spring is the time to harvest your rosemary : in May or June according to where you live. You can preserve its flavour in this rosemary syrup, to be used as a drink simply diluted in a glass of water, or to make great rosemary-flavoured desserts.
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For 75 cl syrup:
- 30 young sprigs of rosemary
- 1 litre spring water
- 500gr caster sugar
- 1 saucepan 20-25cm in diameter
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- Pick the youngest stalks, even better if they carry flowers, and rinse.
- Set the water to boil in the pan. When it has reached boiling point add the rosemary and stir.
When it has come back to the boil, turn off the heat and cover. Leave to infuse for 15 minutes.
- Filter through a fine sieve, then pour back into the pan.
- Add the sugar. When it has melted, boil the syrup for 15-20 minutes. It will reduce and thicken. You should normally have 70-75cl of liquid left.
- Pour into a sterilised bottle and stopper.
Store in a cool place.
A Rosemary cordial – put 2 tsp syrup in a glass and top up with water. Mix well.
Peach fruit salad with rosemary – peel 4 peaches, cut into chunks and place in a large bowl. Add 4 tsp syrup and mix. Serve chilled.
On its own, as a glaze, poured over ice-cream or even cheese.
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