Rosemary-Bay Simple Syrup

Time 5 minutes
Yields Makes about 1 cup
Rosemary-Bay Simple Syrup
(Mariah Tauger / Los Angeles Times)

Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve the sugar.


Remove from the heat and immediately add the rosemary and bay leaf. Cool to room temperature.

Make Ahead:
The simple syrup can be refrigerated in an airtight container for up to 2 weeks.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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