Cranberry Rosemary Shandies
Usually reserved for summer, these shandies get a holiday winter makeover. They’re quite light on the alcohol and make for easy sipping.
This simple-to-make rosemary syrup adds a great twist of flavor to any drink.
Ingredients
SERVINGS: 2 Cup(s)
- 1 cup organic cane sugar
- 1 cup water
- 6 (6-inch) rosemary sprigs, stems removed
Instructions
In a 1-quart saucepan, combine the sugar, water and rosemary. Bring up to a simmer over medium heat, stirring to dissolve the sugar.
Let simmer for 1 minute, then turn off the heat and leave to steep and cool for 1 hour.
Strain into a jar and chill.
The syrup will keep, refrigerated, for up to 1 month.
Try this Homemade Syrup in this Festive Drink
