Rosemary Seasonal Sizzurp
September Is Two-Faced, in the Best Possible Way.
Technically, it’s fall. The Autumnal Equinox has come and gone. Grotesque decorative pumpkins (sigh) have emerged from their summer slumber, and fifth avenue is one window of chunky knit after another.
Amidst the fall-mania there’s a sea of confused bodies still wearing espadrilles and cutoff shorts. We’re picnicking in the park, ripping juicy peaches apart with our bare hands, and sleeping with our windows open.
We all know the next few weeks are going to be rough. One minute you’re tanning on the roof, and the next you’re clinging to a hot toddy for dear life.
Here’s a fall herbal syrup recipe that’s more versatile than your favorite black turtleneck (which you should probably recover from the back of your closet). Today, add it to your Dig Inn iced latte. Tomorrow, mix it into a hot, foamy cappuccino.
- 1 cup sugar of your choice (we like honey or agave, but white sugar works as well)
- 1 cup water
- 5 sprigs herbs of your choice, washed (we’re into rosemary, but nothing’s off limits.)
- Combine water and sugar in a saucepan and bring to a boil. Stir to dissolve sugar.
- When sugar is dissolved, remove from heat and add herbs. Steep for at least five minutes, then taste. Let herbs steep for longer for a stronger syrup.
- Strain into clean container or jar. Store in the fridge for up to two weeks and use in cocktails, coffee, over ice cream, and more.
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