Apple, Ginger and Rosemary Syrup
At my Lenoir, my restaruant in Charelston, we make an apple preserve that uses the flesh of the fruit—but not the peels or cores. Rather than toss them, I turn those scraps into a fragrant simple syrup for my coffee shop next door, Handy and Hot, steeped with ginger peelings and a sprig of rosemary. It’s the kind of low-effort, high-reward recipe that saves food and makes your kitchen smell like fall. Stir it into tea, matcha, or use it to dress up a cocktail or mocktail.
Ingredients
1 cup apple peelings and cores
½ cup ginger skins and nubs
3 sprigs of rosemary
1 cup sugar
1 cup water
Directions
Bring all of the ingredients up to a boil. Reduce the heat and simmer for about 5 minutes. Strain the syrup through a sieve. Discard the solids. Add to iced tea, matcha, cocktails or sparkling water. Store in the refrigerator.