Name: Rosemary-Bay Simple Syrup Recipe
Total time: 5 min
Yield: Makes about 1 cup
Ingredients: 1/2 cup granulated sugar; 2 sprigs rosemary; 1 fresh bay leaf

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By Genevieve Ko

Jan. 4, 2020

While simple syrup can be infused with anything from spices to chiles, it’s especially tasty when it reflects the season and the place. This wintry L.A. version combines the pine notes of rosemary with the scent of eucalyptus in bay leaves. It works just as well in a refreshing citrus spritzer as it does in a warming mug of mulled juice. The former gets the night started and the latter helps end it.

From the story: Dry January mocktails to make you feel good this winter

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½ cup granulated sugar

2 sprigs rosemary

1 fresh bay leaf

Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve the sugar.

Remove from the heat and immediately add the rosemary and bay leaf. Cool to room temperature.

Make Ahead:

The simple syrup can be refrigerated in an airtight container for up to 2 weeks.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.