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Brown Sugar & Sage Syrup

Brown Sugar & Sage Syrup

Updated October 28, 2026

A rich brown sugar syrup steeped with fresh sage, for stirring into coffee, lattes, tea or fall cocktails.

Use 1 to 2 tablespoons per 8 oz cup of coffee or latte. Dark brown sugar gives a deeper, more molasses-heavy syrup; light brown is milder.

The syrup thickens as it chills. If it gets too thick, stir in a teaspoon of warm water. It's also good in an Old Fashioned or drizzled over pancakes.

Cook time
18 min
Rating
…

Ingredients

Scale
Measurement units
  • ¾ cup water
  • 1 cup packed light or dark brown sugar
  • 6 fresh sage leaves

Instructions

Combine
Put water (¾ cup), brown sugar (1 cup) and sage leaves in a small saucepan.
Equipment: small saucepan
Dissolve the sugar
Stir over medium heat until the sugar dissolves completely and the syrup looks clear, about 2 minutes.
Equipment: small saucepan
Simmer
Lower the heat and let it bubble gently, without boiling hard, about 5 minutes, to infuse the sage.
Equipment: small saucepan
Steep and strain
Take the pan off the heat and let the sage steep, about 5 minutes.
Strain into the jar, pressing gently on the leaves, and let cool completely before sealing and refrigerating.
Equipment: fine-mesh strainer, clean glass jar with a lid

Tomorrow's Meal

Brown Sugar-Sage Glazed Skillet Carrots

Carrots browned in butter and glazed in the skillet with a spoonful of the sage syrup.

You'll need to pick up:

1 lb carrots, cut into sticks1 tbsp butter1/4 tsp saltsqueeze of lemon

Quick overview:

  1. 1.Melt the butter in a skillet over medium heat and add the carrots and salt
  2. 2.Cover and cook 6 to 8 minutes, stirring once, until nearly tender
  3. 3.Uncover, add 2 tbsp of the syrup and cook 2 to 3 minutes, tossing, until glazed
  4. 4.Finish with a squeeze of lemon

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