There’s something about having a simmer pot going on the stove during the winter months—it just makes the house feel warm and cozy (and it smells so good). I love to use mulling spices, sliced oranges, cinnamon sticks, and cranberries in a simmer pot during the holidays, but my mom recently introduced me to this simmer pot recipe, and I love it for any time of year.
If you’ve ever walked into a Williams Sonoma and immediately noticed the fresh scent of rosemary and lemon, this simmer pot was probably brewing that day.
Williams Sonoma Signature Simmer Pot Recipe
Ingredients
3 sprigs of rosemary
1 lemon, sliced
1 tsp. Vanilla extract
1 tsp. black peppercorns
8 cups water
Stove Top Directions
- Combine the rosemary, lemon, vanilla extract, black peppercorns, and water in a large pot on the stove.
- Simmer on low for two hours on the stove.
Slow Cooker Directions
- Combine the rosemary, lemon, vanilla extract, black peppercorns, and water into your slow cooker.
- Turn the slow cooker to “low” and let the mixture simmer until the water gets low.
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