Emily Dilling

Rhubarb and Rosemary Syrup

Preparation info
    • Difficulty

      Easy

Appears in
My Paris Market Cookbook
My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This simple syrup marries the subtle flavors of rhubarb and rosemary. Add it to champagne or white wine for an easy apéro drink or get creative with a rum-based cocktail such as The Fifth Season.

Ingredients

  • 1½ cups (300 grams) unrefined sugar
  • 4 cups (960

Method

Preparation

Stir sugar into water to dissolve and bring to a boil. Add rhubarb and decrease to a simmer. Let cook 10–15 minutes, stirring occasionally to break down the rhubarb. After the rhubarb has cooked for about 5 minutes add rosemary sprigs and continue to simmer another 10–15 minutes, or until rhubarb is broken down and syrup tastes sweet enough. Strain the mixture to extract s