How to Make Sugared Rosemary
Learn how to make sugared rosemary — an easy, evergreen garnish that adds sparkle to desserts, cocktails, and holiday tables. Perfect for Christmas, Thanksgiving, and beyond.
Equipment
- Sheet Pan
- Wire Rack
- Small Shallow Bowls
- Parchment Paper
Ingredients
- ½ cup Granulated Sugar
- ½ cup Water
- 8-10 Sprigs of fresh Rosemary washed and thoroughly dried
- 1 cup Granulated Sugar for coating
Instructions
- Wash and thoroughly dry the rosemary sprigs8-10 Sprigs of fresh Rosemary
- Make the simple syrup by heating equal parts water and sugar until the sugar is fully dissolved. Let cool.1/2 cup Granulated Sugar, 1/2 cup Water
- Dip sprigs of rosemary in the simple syrup to fully coat, tap off excess syrup and lay on parchment lined tray with wire rack to dry for about 15-30 minutes.
- When the syrup feels tacky, roll the sprigs in sugar to coat evenly. Place back on wire rack to fully dry, about 1 hour.1 cup Granulated Sugar
Notes
In a hurry? Use a hair dryer on the cool or low-warm setting to speed up the syrup-drying stage. Just don’t aim it at the sugar-coated sprigs unless you’d like your kitchen to sparkle like a snow globe explosion.
Chasing extra frosty magic? Once the rosemary feels tacky — not wet — give it a second roll in sugar for an ultra-frosted look.
Storing: Store it on parchment in an airtight container for up to 4-5 days. Do no refrigerate, the moisture will cause the sugar to melt off.
Tried this recipe?Let us know how it was!
