1/4 cup rosemary, fresh, chopped
15 juice oranges
5 cup sugar
A Recipe for
Orange Rosemary Syrup
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Food Tip |
This Recipe for Orange Rosemary Syrup is one of thousands in the Recipes-to-go Fruit Cookbook.
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
If you enjoy this Orange Rosemary Syrup Recipe - you should enjoy the recipe collections you can find on the websites below:
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
This is a recipe for Orange Rosemary Syrup from the recipe cookbook of Recipes-to-go (Fruit)
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Herb Tip |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
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
Serves: 1
Orange Rosemary Syrup Recipe brought to you by Recipes To-Go