This soup is the ideal mushroom recipe, especially for summer, as it combines the umami of dried shiitake mushrooms with the cooling flavor of winter melon and shrimp.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 cup water
- 1 cup white sugar
- ¼ cup rosemary leaves
Instructions
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.
Reviews
Simple, quick and delish in a Rosemary Paloma… cheers!
Perfect! I use this to make rosemary mojitos.
I added 1/2 oz rosemary simple syrup to 1-1/2 oz gin, 1-1/2 oz grapefruit juice, 1/2 oz lime juice, 3 droppers of grapefruit bitters with ice and rosemary sprig. Delicious
Very strong aroma and taste. Absolutely love it.
Simple, easy and delicious. Thank you for the recipe.
Easy to make it and I added a lemon zest. Great recipe.Thank you!
Easy, sime. Technically you could make it with just a microwave but there is something about open boils. I bit overly sweet, heads up, taste as you add sugar.
Delicious!! Mix with freshly squeezed lemons and vodka!