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Woodruff-rosemary syrup

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Ingredients for 1 servings:

  • 100 g woodruff, fresh without stems
  • 2 tsp, heaped rosemary needles, fresh, finely chopped
  • ½ liter of water
  • 15 g citric acid
  • 500 g sugar

Instructions

Working time approx. 1 hour; Rest period approx. 6 days; Cooking/baking time approx. 10 minutes; Total time approx. 6 days 1 hour 10 minutes

refreshing, refined herbal syrup

Wash the woodruff and pluck the leaves from the stems—the stems can impart a bitter taste. Bring the water to a boil and immediately turn off the heat. Dissolve the sugar in the water while stirring. Stir the woodruff and rosemary into the simmering water. Once the water has cooled to lukewarm, stir in the citric acid. Cover the brew and let it steep in a cool, dark place for 6 days. Stir daily and check that no mold forms. Then filter the syrup through a cheesecloth, bring it back to a boil, and bottle it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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