Yield: 6 Cups
Measure | Ingredient |
---|---|
3 cups | Fresh juniper sprigs with berries |
2 cups | Red rosebuds |
1 cup | Bay leaves |
¼ cup | Cinnamon chips |
2 tablespoons | Cloves |
10 \N | Drops rose oil |
3 \N | Drops pine oil |
6 \N | Drops cinnamon oil |
1 tablespoon | Orrisroot chips |
5 \N | Whole dried rose blossoms |
3 \N | Three-inch cinnamon sticks |
20 \N | Assorted pinecones, painted gold |
Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first one and put into a closed container to mellow for a few weeks, stirring occasionally. Place the potpourri in a dish and scatter the roses blossoms and cinnamon sticks on top.
Victoria/December/90 Scanned & fixed by DP and GG File