Ruby Rose Simple Syrup

Ruby Rose Simple Syrup

Ruby Rose brings a sharper, more structured take on simple syrup, built around the bright bitterness of ruby red grapefruit and the aromatic depth of rosemary. The citrus leads with a clean, slightly tart edge, while the rosemary follows with a subtle, savory note that keeps the sweetness in check. The result is a syrup that feels balanced and intentional—less about sweetness, more about adding contrast, lift, and a bit of complexity to whatever it touches.

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Category: THIRST

Cuisine: Global

Course: Drinks

Keyword: Rosemary, Ruby Red Grapefruit, Simple Syrup

Prep: 30

Cook: 30

Cooling Time: 4 15

Total: 5 15

Servings: servings

Calories: 102kcal

Author: TastyDaddy

Equipment

Ingredients

3 cups water (filtered)
3 cups granulated sugar
1 large ruby red grapefruit
4 sprigs rosemary

Instructions

Infusion Ingredient Prep

Wash and dry 1 large ruby red grapefruit and 4 sprigs rosemary

Syrup Prep

Pour 3 cups granulated sugar into 6-quart stockpot.
Place the 4 sprigs rosemary in the sugar and gently muddle to release the oil into the sugar—do not muddle too much so that you don't release any chlorophyll. Remove the sprigs of rosemary and set aside for later.
With citrus zester, add 1 tbsp of grapefruit zest to sugar and muddle into the sugar.

CAUTION: Be sure to only zest the rind and not the white pith underneath; the pith is extremely bitter and will ruin the flavor profile of the syrup.

Peel the grapefruit and separate into segments
Add grapefruit segments into stockpot and muddle into sugar until segments are thoroughly smashed and sugar is stained with grapefruit juice completely.
Add 3 cups filtered water onto muddled sugar and stir to combine.

Cooking

Bring ingredients to a boil in the stockpot until sugar is completely dissolved.
Reduce heat to and let ingredients simmer for at least 30 minutes.
Add the 4 sprigs of rosemary into the stockpot.
Remove stockpot from heat and let rosemary steep in mixture while it cools for at least 1 hour.

Straining

Once the mixture has finished steeping, remove the rosemary sprigs.
Place mesh strainer over large pot or bowl (deeper than the depth of the strainer so that the liquid clears the bottom of the strainer).
Slowly pour contents of simmered liquid into strainer. Using muddler, gently press as much liquid from the contents of the strainer as possible (without damaging your strainer from the pressure).

Storing

Pour syrup into glass swing-top bottle (or jar if you don't have a bottle) and store at least 4 hours in the fridge to cool. Overnight cooling is even better.

Nutrition