rosemary

Poor Rosemary. Relegated to the savory side of seasonings, she sits in the garden all summer, hoping for a turn in some pizza sauce or a beef marinade. She has to wait for fall to start her busy season.

But not anymore. Sugar and rosemary, it turns out, are exceedingly sweet.

I’d macerated a bowl of strawberries in some limoncello for dessert last night. They were fine, but they needed something extra to make them memorable.

Staring out at the herb garden, lonely Rosemary struck my eye. Would she hold up to candying?

rosemary berries1She did. A quick bath in a sugar syrup, then a roll on a sugared plate gave her a crisp texture and a sweet-yet-piney bite. A perfect topping for our limoncello strawberries.

Rejoice, Rosemary. It looks like you’re going to be busy all summer!

Candied Rosemary

  • 1 large sprig rosemary
  • 2 tablespoons water
  • 2 tablespoons sugar, plus more for sprinkling

Rinse the rosemary, and dry it completely.

Combine the water and sugar in a small saucepan. Place it over medium heat, stirring until the sugar dissolves, then bring the mixture to a boil.

Take the leaves off the rosemary sprig and place them in the boiling sugar and water. Let everything boil until the mixture thickens but doesn’t start to color (about 10 minutes):

rosemary in syrup

Remove from the heat.

Spoon granulated sugar on a small plate. Carefully remove the rosemary from the sugar syrup and place it on the sugared plate. (Save the syrup! You can use it to flavor drinks, custards, icings and anything else you’d like to have a sweet rosemary taste.)

Gently toss until the rosemary leaves are covered with sugar. Let the leaves cool, then use them however you’d like.

rosemary sugar

 

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