Sugared rosemary gives an appearance of an evergreen tree dusted with sparkling snow, making it the perfect addition for the holiday season! Add it to your cheese board or as a cocktail garnish for a wow-factor that’s easy to make.
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About this sugared rosemary recipe
Rosemary is such an asset in the kitchen. With its earthy flavor and herbaceous scent, it works in everything from savory dishes to sweet treats and even in cocktails!
The other great thing is that it packs a visual punch. With its needle-like appearance, it’s almost a perfect doppelganger for a Christmas tree, making it an obvious choice for seasonal drinks during the holiday season.
It can take center-stage, like in the snow globe cocktail, or a more subtle approach as a sugared garnish. I love that sugared rosemary has a look like a tree dusted with freshly fallen snow — it’s like something straight out of a Hallmark movie! Sugared cranberries have long been on my list as holiday must-haves, but this recipe is quickly becoming a new favorite.
Why you’ll love this recipe
- It’s easy to make. You only need a few ingredients to craft these fun holiday additions.
- Work ahead and save time. Prep these before your gathering and you can focus on other aspects of the menu.
- It’s a versatile option. You can add a sprig of sugared rosemary to an appetizer plate or use it as a garnish for your holiday drinks.
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
I love a recipe that comes together with just a few ingredients, especially if I’m making it during the hectic holiday season!
To make sugared rosemary, you’ll want to have fresh rosemary sprigs. Since these are truly the star of the show in this recipe, fresh is best so they have the best shape and color.
Simple syrup is the glue that holds everything together. Skip the store for this one, it’s easy and more cost-effective to make simple syrup at home. In order for your rosemary to sparkle, you’ll also need granulated sugar.
You should have everything you need already in your kitchen for these garnishes — you can also be flexible depending on what’s available. I used a wire rack to help with the drying process, but a sheet pan with parchment paper * would work just as well. Outside of a saucepan for creating your simple syrup and measuring cups, the only other tool you’ll need is a fine mesh strainer *.
baking essentials
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Instructions
The first thing you’ll need to do for this sugared rosemary is make a batch of simple syrup. You can do this ahead of time and store it in the fridge until you’re ready to begin. It’s such a great thing to have on hand for sweetening drinks, too! Once you’ve prepared your simple syrup, you’re ready to get started.
- Gently stir your rosemary sprigs into the syrup to coat them well. Be careful not to break them apart!
- Drain off the excess syrup using a fine mesh strainer *. If you want to save the syrup to use for other thing, catch it in a glass storage container or jar.
Be gentle. The goal is to have your rosemary intact at the end of this process, so be sure to move carefully so as not to break it apart.
- Carefully lay your rosemary sprigs out to dry on either a wire rack or a lined cookie sheet *. They’ll need to sit about an hour.
- Once they’re dry, gently toss them in sugar to ensure they’re evenly coated. Use them as a garnish and enjoy!
Tips & tricks
- Take your time! None of this needs to be done quickly, so go slow to prevent broken sprigs of rosemary.
- Things will get sticky! Allow your rosemary time to dry to avoid clumps of sugar.
- Don’t be afraid to use your hands! Hand-tossing your herb in the sugar may work better than trying to turn them with a utensil.
Serving suggestions
The North Pole is the limit when it comes to sugared rosemary! It’s such a fun holiday addition to almost anything.
Try it as on a holiday charcuterie board or cookie plate for a simple, yet stunning touch. Or make sure it has a special place on a Christmas-themed cocktail garnish board alongside sugared cranberries, dehydrated citrus, cinnamon sticks, marshmallows and cookies.
Top drinks like this rosemary champagne cocktail, Christmas cosmo or white Christmas margarita with a snowy sprig.
FAQ
This recipe works best with fresh sprigs of rosemary, which are able to hold the sugar better than a dried version.
While you technically can eat rosemary, this is intended as a garnish. The stem of rosemary sprigs is very difficult to eat, so if you’d like something with rosemary flavor try rosemary simple syrup instead.
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Sugared Rosemary
ingredients
- 10 to 20 sprigs fresh rosemary cut into 3- to 4-inch pieces
- 1¼ cups simple syrup plain or rosemary (see note)
- ½ cup white sugar such as coarse sanding sugar *, granulated sugar or ½ cup of each
instructions
- Choose sturdy sprigs of fresh rosemary. Cut the stems into 3- to 4-inch pieces. Try not to cut the leaves.10 to 20 sprigs fresh rosemary
- Pour the simple syrup into a jar, glass or small bowl that is deep enough for dipping.1¼ cups simple syrup
- Dip each sprig into the syrup to coat all of the leaves. Dip gently. (You can dip each end or the whole sprig, but I find it easier and less messy/sticky to hold the stem end and dip the leafy end.)
- Lift the sprig out and let the extra syrup drip off. Set the sprigs aside for 30 minutes or more, until they feel sticky but not wet.
- Wipe off any extra liquid from the sprigs.
- Pour the sugar into a shallow dish, such as a food storage container or shallow bowl. Roll each sprig in the sugar until it is coated.½ cup white sugar
- For a more realistic snowy look, roll the sprig in coarse sugar first and then in granulated sugar. This step is optional, and one kind of sugar is also fine.
notes
Make the sprigs the same day you plan to use them. They keep for a few hours before they start to brown and get heavy as the sugar hardens.
Save the leftover simple syrup and use it in other recipes. Plain syrup will not taste like rosemary.
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