Austin360Cooks: Making loquat rosemary syrup for cocktails, lemonade

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One more post on loquats this week. A few days ago, I shared what Counter 3 Five VII pastry chef Sarah Prieto whipped up with loquats she foraged, and I though I’d show you (the much less complicated) approach I took.

Inspired by the “if it grows together, it goes together” mantra, I made a loquat rosemary simple syrup, using loquats and rosemary foraged from one of my neighborhood foraging walks with my kids.

I wasn’t sure if the rosemary would overpower the loquats, so I asked the boys — ages 8 and 4, loquat professionals at this point in their young lives — to rub the rosemary in their hands and then taste the fruit to see if the two went together.

They gave it a thumbs up, but to avoid having too much rosemary in the syrup, I only let the sprig sit in the hot loquats for a few minutes before removing it.

Before the rosemary went in. #loquatmania

A post shared by Addie Broyles (@broylesa) on

I’ve already used the fragrant syrup in a gin and tonic that is my new favorite spring cocktail, and the boys are in love with a rosemary loquat lemonade I made with the rest of it.

Loquat Rosemary Simple Syrup

2 cups halved and seeded loquats
One 4-inch sprig rosemary
Approximately 3/4 cups granulated sugar

Place loquats in a saucepan with just enough water to cover. Bring to a boil, then lower heat and simmer for about 15 minutes. Turn off the heat and add the rosemary sprig. Let cool for 3 minutes, remove the rosemary and then mash loquats. Strain out the flesh and discard.

Measure the liquid and add it back to the saucepan with an equal amount of sugar. Bring to a boil and stir until sugar is completely dissolved. Remove from heat and cool completely. Store in the refrigerator and add to lemonade, tea, fizzy water or cocktails.

— Addie Broyles, adapted from a recipe on TheKitchn.com


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