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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: "This syrup is delicious with fruits, in a marinade for chicken or
pork, or as the basis of a cooling drink." (add water or sparkling
water to dilute).
In a non-aluminium saucepan, bring the water to a boil. Pour over the
rosemary and let steep for 1 hour. Strain.
Remove the zest from 5 of the oranges and set aside, then squeeze the
juice into a large bowl. Set a rack over the bowl and arrange the
zests on the rack.
Combine the rosemary infusion and the sugar mixture in a saucepan and
bring to a boil over high heat, boiling until you have a heavy syrup
about 20 minutes. Pour the boiling syrup over the zests and let it
drain into the juice. Return the juice mixture to the saucepan. Bring
quickly to a boil, remove from the heat, and return to the bowl to
cool. Skim, then bottle and store in the refrigerator.
MAKES: 9 CUPS
SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead
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