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Canteloupe-Rosemary Simple Syrup

An herbacious canteloupe puree for cocktails
Print Recipe
Prep Time 5 minutes
Servings: 4
Course: Cocktail
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup canteloupe, large dice
  • ½ cup sugar
  • 2 branches rosemary

Method
 

  1. Combine the ingredients in a mason jar or bowl. (If you wish, pull the rosemary leaves from the branches.) Shake or stir to combine.
  2. Refrigerate for 2 to 3 days. Puree in a blender, then strain. This should make about 6 ounces.

Notes

This should keep for about a week covered and refrigerated.