Sugared rosemary is one of my favorite ways to dress up desserts for Thanksgiving and Christmas! Sugared herbs are so festive and perfect for the holidays! Best of all it requires just 3 ingredients.
I love using sugared rosemary to garnish cocktails like this holiday Aperol spritz or my Christmasy cranberry cupcakes!
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Ingredient Notes
All you need to make sugared rosemary is rosemary, sugar, and water! That's it!
Rosemary - You can use rosemary and other fresh herbs like thyme, mint leaves, or sage!
Granulated sugar - You need sugar to make the sugar syrup and to coat the herbs .
How to Make Sugared Herbs
In a small pot, combine the water and ½ cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes. Remove from the heat and set aside.
Stir in the fresh rosemary (or other herbs) to fully coat in the syrup and let sit for about 2 minutes. (Do not cook them!)
Then remove and place on a cooling rack or parchment lined sheet.
Let the herbs dry for 1 hour. They should be very sticky.
Place the remaining sugar on a plate and roll the sticky herbs to coat in the sugar.
That's it! You can place the sugared rosemary back on the cooling rack to let them continue to dry for another hour or so, or just use them immediately!
Store the herbs in an airtight container in the fridge for up to 2 days. If the sugar starts coming off, you can re-roll them in a little extra sugar!
How to Use Sugared Herbs
- Garnish - They are the perfect garnish for any wintery dessert or cocktail! They also add some fun, festive sparkle to a holiday cheeseboard!
- Dress up non-holiday desserts - Take a classic vanilla cupcake and top with some frosted rosemary for a quick Christmas dessert!
Make these stunning cranberry cupcakes!
Recipe FAQ's
Yes! Thyme, sage, mint, etc. are all great options!
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Recipe Card
How to Make Sugared Rosemary (& other herbs)
Ingredients
- 2 cups granulated sugar, divided
- ½ cup water
- fresh rosemary, or herbs like thyme, sage, mint
Instructions
- In a small pot, combine the water and ½ cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes. Remove from the heat and set aside.
- Stir in the fresh rosemary (or other herbs) to fully coat in the syrup and let sit for about 2 minutes. (Do not cook them!)
- Then remove and place on a cooling rack or parchment lined sheet.
- Let the herbs dry for 1 hour. They should be very sticky.
- Place the remaining sugar on a plate and roll the sticky rosemary to coat in the sugar.
- That's it! You can place the sugared herbs back on the cooling rack to let them continue to dry for another hour or so, or just use them immediately!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sam Cleeve says
Simple and effective