Did you know, for instance, that rosemary tastes amazing with blackberries – or that it makes a great addition to a cocktail? This delicious Blackberry Syrup with Rosemary is the perfect balance of sweet, tart and fragrant.
What you’ll need:
- 6 cups blackberries
- 1 ½ cups water
- ¼ cup dark honey
- 3 inch sprig of rosemary
[Makes 16 oz of syrup]
How to make it:
Add blackberries, water, honey, rosemary and 1 tbsp of the vanilla to a saucepan and bring to the boil over medium heat.
Remove the sprig of rosemary (leave in longer for a more pronounced rosemary flavor) and reduce the syrup over low heat until thick and syrupy (about 30 minutes).
- Strain in a fine sieve, and cool before bottling.
Storage: Keep in the refrigerator for two weeks or in the freezer for up to six months.
3 ways to enjoy your blackberry and rosemary syrup
1. Spread generously on thickly cut, hot, buttered toast – breakfast heaven!
2. Drizzle over pancakes or waffles – the ultimate brunch!
3. Mix with blackberry whiskey lemonade for the perfect winter cocktail!
Rosemary plant care tips
Buying a packet of rosemary from the shop every time you want to cook with it is not only bad for your wallet, it’s bad for the planet, thanks to all that packaging. Growing your own is cheaper, more eco-friendly and definitely more fun – and this versatile herb is easy to care for if you stick to a few simple rules:
- Provide your plant with well-drained sandy soil and plenty of sunlight.
- Rosemary loves warm, humid environments so the kitchen is ideal. It doesn’t take well to the cold so avoid cooler rooms and drafty spots.
- Thoroughly water your rosemary plant when the soil is dry to the touch but allow it to dry between watering intervals.
- Prune your rosemary regularly but never trim less than a third off the branch and always snip just above a leaf joint.