Type what you have

Ingredients

• ✓ rosemary
• water
• sugar

Instructions

1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

By foodelicious

Ingredients

• ✓ rosemary
• cranberry juice
• champagne
• orange liqueur
• cranberry

Instructions

1. 1 Pour cranberry juice into a Champagne flute and top with Champagne. Add orange liqueur. Garnish with rosemary sprig and sugared cranberries.

By ERIKIM21

Ingredients

• ✓ rosemary
• preserved lemon
• gin
• ice cube
• tonic water

Instructions

1. 1 Remove pulp from lemon with a sharp knife and discard, saving peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish.
2. 2 Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds.
3. 3 Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.

By France Cevallos

Ingredients

• ✓ rosemary
• blackberry
• ice cube
• tequila
• lime juice
• simple syrup

Instructions

1. 1 Put 4 blackberries and 2 sprigs of rosemary in a cocktail shaker; crush gently with a muddler or back of a wooden spoon. Add ice cubes, tequila, lime juice, and 4 teaspoons simple syrup. Cover and shake until very cold. Strain into an ice-filled glass. Garnish with more blackberries and remaining rosemary sprig.

By Allrecipes Magazine

Ingredients

• ✓ rosemary
• water
• white sugar
• watermelon
• lemon juice
• ice cube

Instructions

1. 1 Bring water and sugar to a boil in a small saucepan over high heat. Stir in rosemary; steep for 1 hour. Pour syrup through a mesh strainer into a blender; discard rosemary.
2. 2 Add 6 cups watermelon and 1 cup lemon juice to the blender; blend until smooth. Transfer to a large pitcher.
3. 3 Place remaining 6 cups watermelon and remaining 1 cup lemon juice in the blender; blend until smooth. Stir into the pitcher. Serve over ice.

By ERINMARIE

Ingredients

• ✓ rosemary
• ✓ rosemary
• water
• white sugar
• watermelon
• lemon juice
• salt
• sugar
• reposado tequila
• watermelon

Instructions

1. 1 Bring 1 cup water and ⅓ cup sugar to a boil in a small saucepan, stirring occasionally until sugar dissolves. Stir in chopped rosemary; steep for 1 hour.
2. 2 Strain rosemary syrup into a blender. Add cubed watermelon and lemon juice; blend until smooth, about 30 seconds. Strain watermelon-lemon mixture; pour into ice cube trays and freeze until solid, 8 hours to overnight.
3. 3 Combine salt and 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12-ounce) glasses with a wet paper towel; dip moistened rims into salt-sugar mixture.
4. 4 Place ½ frozen watermelon-lemonade cubes and 4 ounces tequila in a blender or the bowl of a food processor; blend until slushy, adding 1 to 2 tablespoons water to help blend mixture as needed. Pour into the prepared glasses. Repeat with remaining each watermelon-lemonade cubes and tequila. Garnish with rosemary sprigs and watermelon wedges.

By Allrecipes Editorial Team

Ingredients

• ✓ rosemary
• ✓ rosemary
• water
• sugar
• ice cube
• bourbon
• orange liqueur
• amaro liqueur
• lemon
• aromatic bitters
• orange peel

Instructions

1. 1 Combine water, sugar, and rosemary in a microwave-safe glass jar. Microwave and bring to a boil, about 2 minutes, watching carefully to ensure it doesn't boil over.
2. 2 Allow to sit for 10 minutes; bring to a boil again. Let syrup sit until cooled, 15 to 20 minutes. Strain out the spent rosemary.
3. 3 Measure 3 fluid ounces of rosemary simple syrup, ice, bourbon, orange liqueur, amaro liqueur, and lemon juice into a cocktail shaker and mix. Pour into glasses, add bitters to each, and top with a sprig of rosemary and an orange peel strip.

By John Wironen

Ingredients

• ✓ rosemary
• sugar
• water
• ginger
• black pepper
• gin
• rosemary-ginger simple syrup
• sparkling water
• lime juice
• ice cube

Instructions

1. 1 Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
2. 2 Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
3. 3 Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.

By SandyG

Ingredients

• ✓ rosemary
• pear
• lemon twist
• maple syrup
• cardamom bitters
• bourbon
• ginger liqueur
• ice cube
• club soda
• ice cube
• pear

Instructions

1. 1 Muddle chopped pear, 1 rosemary sprig, lemon twist, maple syrup, and bitters in a cocktail shaker with a muddler or the handle of a wooden spoon until pear is liquified. Add bourbon, ginger liqueur, and 1 cup ice to the cocktail shaker. Cover and shake until well chilled.
2. 2 Place large ice cube into the rocks glass and set a small fine sieve over the glass. Strain the drink through the cocktail shaker top and the sieve to catch any large pieces of pulp or rosemary. Top with club soda. Garnish with pear wedge and rosemary sprig.

By Juliana Hale

Ingredients

• ✓ rosemary
• ✓ rosemary
• water
• white sugar
• raspberry sorbet
• gin
• prosecco
• cranberry

Instructions

1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
2. 2 Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
3. 3 Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

By Julie Hubert

Ingredients

• ✓ rosemary
• grapefruit juice
• sugar
• dry rosé
• raspberry
• blackberry
• lime
• brandy
• club soda
• ice

Instructions

1. 1 Stir together grapefruit juice and sugar in a pitcher until sugar dissolves. Add wine, raspberries, blackberries, lime slices, and brandy.
2. 2 Cover and chill until ready to serve, 1 to 24 hours.
3. 3 Gently stir in club soda before serving over ice. Garnish with fresh rosemary sprigs.

By Juliana Hale

Ingredients

• ✓ rosemary
• cranberry
• water
• white sugar
• lime juice
• ice
• ginger beer
• vodka
• lime
• cranberry

Instructions

1. 1 Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring frequently, until the cranberries have completely softened, about 15 minutes.
2. 2 Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before use, 20 to 30 minutes.
3. 3 Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• garlic
• olive oil

Instructions

1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Ingredients

• ✓ rosemary
• sea salt
• lemon thyme
• sea salt

Instructions

1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ingredients

• ✓ rosemary
• mozzarella ball
• castelvetrano olive
• kalamata olive
• tomato

Instructions

1. 1 Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
2. 2 Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

By Jones

Ingredients

• ✓ rosemary
• soy sauce
• mustard
• turkey tenderloin

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk soy, Dijon, and rosemary together in a bowl. Place tenderloins into a resealable plastic bag.
3. 3 Pour marinade into the resealable plastic bag with tenderloins. Coat tenderloins with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours, shaking once or twice.
4. 4 When ready to cook, set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
5. 5 Remove tenderloins from marinade and shake off excess; place onto a rack in a broiler pan. Discard remaining marinade.
6. 6 Broil tenderloins in the preheated oven for 10 minutes.
7. 7 Flip tenderloins and continue to broil until no longer pink in the center and the juices run clear, 10 to 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Slice tenderloins and enjoy!

By Christine L

Ingredients

• ✓ rosemary
• butter
• garlic
• scallop

Instructions

1. 1 Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary.
2. 2 Place scallops in skillet and cook until golden brown on one side, about 2 to 3 minutes. Turn scallops over and continue to cook until firm and opaque, about 1 or 2 minutes more.
3. 3 Remove crushed garlic and rosemary sprigs from the pan before serving.

By Pati

Ingredients

• ✓ rosemary
• butternut squash
• olive oil
• bagel seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss squash with oil in a large bowl. Add squash to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.
3. 3 Transfer to a plate; sprinkle seasoning blend evenly over top; garnish with rosemary.

By Bibi

Ingredients

• ✓ rosemary
• garlic salt
• thyme
• black pepper
• pork loin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, garlic salt, thyme, and pepper in a large resealable plastic bag. Place pork loin in the bag, seal, and toss until thoroughly coated with spice mixture. Transfer to a medium baking dish.
3. 3 Bake in the preheated oven until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marianne Campbell

Ingredients

• ✓ rosemary
• spaghetti squash
• vegetable broth
• salt

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ rosemary
• leg of lamb
• garlic
• garlic powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit.
3. 3 Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
4. 4 Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
5. 5 Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.

By Hkwilkins1

Ingredients

• ✓ rosemary
• russet potato
• olive oil
• seasoned salt

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C).
2. 2 Place potatoes into a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.
3. 3 Working in batches if necessary, place potatoes in an even layer in the air fryer basket. Cook in the preheated air fryer for 10 minutes. Flip wedges with tongs and continue to cook to the desired doneness, about 10 more minutes.

By Bibi

Ingredients

• ✓ rosemary
• olive brine
• buttermilk
• turkey breast
• thyme

Instructions

1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• lemon
• salmon
• salt
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (250 degrees C).
2. 2 Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. 3 Bake in the preheated oven until fish is easily flaked with a fork, 12 to 15 minutes.

By CHEDDAR97005

Ingredients

• ✓ rosemary
• mayonnaise
• anchovy oil
• lemon juice
• harissa

Instructions

1. 1 Combine mayonnaise, anchovy oil, lemon juice, rosemary, and harissa in a bowl. Let stand about 5 minutes to blend flavors before serving.

By John Mitzewich

Ingredients

• ✓ rosemary
• lemon zest
• salt
• black pepper
• chicken thigh
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place into a baking dish. Spray with cooking spray.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Arlene Tallman

Ingredients

• ✓ rosemary
• goat cheese
• pecan
• honey
• cinnamon

Instructions

1. 1 Divide goat cheese into 12 equal portions; roll each into a ball.
2. 2 Combine pecans and cinnamon in a bowl. Roll cheese balls in pecan mixture until covered. Gently pat balls into patties; transfer to a serving plate.
3. 3 Drizzle honey over patties; sprinkle rosemary on top. Serve immediately.

By Raelee's recipes

Ingredients

• ✓ rosemary
• sweet potato
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until tender, 20 to 30 minutes.

By Carolyn Vaught

Ingredients

• ✓ rosemary
• soy sauce
• water
• brown sugar
• pork chop

Instructions

1. 1 Whisk together soy sauce, water, brown sugar, and rosemary in a bowl and pour 1/2 of the marinade into a resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set remaining marinade aside.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
3. 3 Place pork chops on the grill and cook until pork is no longer pink in the center, brushing occasionally with reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Steve B

Ingredients

• ✓ rosemary
• chicken
• salt
• orange zest
• thyme

Instructions

1. 1 Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
2. 2 Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
4. 4 Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

By Allrecipes Member