Rosemary, Ginger, and Grapefruit Syrup

rosemary-ginger-grapefruit-syrup
Photo by Gentl & Hyers
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  • Makes five ¾-cup gifts
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    Nutritional Information

    Per Serving

    • Calories 40 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 0 mg
    • Protein 0 g
    • Carbohydrate 10 g
    • Sugar 10 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 1 mg

In a large saucepan, combine the sugar, water, and grapefruit juice and stir over medium-high heat until the sugar is completely dissolved, 5 minutes. Gently bruise the ginger and rosemary with the back of a spoon to release some of their oils. Add them to the pot along with the grapefruit zest. Lower heat to medium and let cook for 5 minutes; do not boil. Remove from heat and let cool for 30 minutes. Cover and refrigerate overnight.

Divide the ginger slices, rosemary sprigs, and grapefruit peel evenly among five 6-ounce Mason jars and fill with the syrup.

Store in the refrigerator for up to 2 weeks.

Ingredients

  1. Check 3 cups sugar
  2. Check 2 cups water
  3. Check 1 cup freshly squeezed grapefruit juice, strained
  4. Check 5 2-inch-long slices peeled fresh ginger
  5. Check 12 sprigs fresh rosemary
  6. Check 6 2-inch strips grapefruit zest

Directions

  1. In a large saucepan, combine the sugar, water, and grapefruit juice and stir over medium-high heat until the sugar is completely dissolved, 5 minutes. Gently bruise the ginger and rosemary with the back of a spoon to release some of their oils. Add them to the pot along with the grapefruit zest. Lower heat to medium and let cook for 5 minutes; do not boil. Remove from heat and let cool for 30 minutes. Cover and refrigerate overnight.
  2. Divide the ginger slices, rosemary sprigs, and grapefruit peel evenly among five 6-ounce Mason jars and fill with the syrup.
  3. Store in the refrigerator for up to 2 weeks.