Rosemary infused strawberries

I left Paris yesterday for the countryside and this feels so nice to be away from town for a few days, particularly with the heatwave hitting the country. With all this heat, you’re most probably looking for fresh dessert recipes, fruity and herbaceous, and this one is such a nice one for summer. I love strawberries and this red fruit makes a perfect basis for a light summer dessert! Most of the time, I just feel like a simple salad might be a little basic to serve, especially when we’re hosting lunch or BBQ with family and friends. To move away from the traditional combination with mint, vanilla or verbena, I made a light rosemary sirup which gives your fruit salad a whole new dimension 🙂

As, I’m in the Limousin region now, I have got the Gariguette variety which grows really well here. This variety definitely is my favorite as it’s super juicy and tends to be very balanced between sweetness and acidity. Here are my tips to better choose your strawberries if you can’t try one at market: first you should check that they smell like strawberries, otherwise it means that they aren’t ripe enough; second make sure that the strawberries aren’t too big as they would tend to be more watery hence the taste wouldn’t be as good as smaller ones. I would suggest that you eat strawberries from May to July.

You probably notices that I’m fond of herbaceous ingredients in approximately everything from starter to dessert. Herbs are so versatile that you can accommodate them with an impressive quantity of ingredients. It’s very fun to cook with them as there are so many different varieties with more or less delicate flavors sometime really complex. Well, I can say that green totally is my preferred food color 🙂 Here, we have a lot of fresh herbs grown 100% naturally.

Today, I went for rosemary which beyond being fragrant has amazing health benefits as it’s a rich source of iron, vitamin B6, antioxidant and much more… It’s also very anti-inflammatory, improves memory, concentration and digestion !

Making sirups is such a nice option to upgrade desserts while keeping is quick and easy to make. Make sure to choose really well the herbs that you select to make sirups are some develop a strong bitterness if infused in a hot liquid. So look up on internet for how long should you infuse the variety and if it should rather be infused in a hot, cold or warm liquid. Also, the liquid temperature before you pour it over the fruits is really important and vary from a recipe to another. In this recipe, the sirup has be cold before pouring over the strawberries to prevent this delicate fruit from cooking and turn into a purée or compote – a mash.


Prep time: 10 minutes          Cook time: 30 minutes Chill time: 3 hours

You will need:

  • 500g strawberries
  • 500ml water
  • 100g sugar
  • 1 rosemary branch


Heat up the water over a high heat and bring to a boil.

When the water is boiling, add the sugar and let boil for 5 minutes until the sugar is dissolved. Bring the heat to medium and let evaporate for another 10 minutes.

Remove the pan from the heat and add the rosemary, let sit for 15 minutes. Then, remove the rosemary from the sirup.

Let sit the sirup aside for an hour and a half or two until completely cold.

When the sirup is almost cold, cut the strawberries in halves, then pour the sirup over the strawberries. Place the strawberries in the fridge for an hour and take them out last minute before serving !

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