Rosemary syrup

Yield: 15 Servings

Measure Ingredient
¾ cup Sugar
¾ cup Dry white wine
⅓ cup Water
3 tablespoons Roughly chopped fresh rosemary
1 large Bay leaf
1 teaspoon Slightly crushed black peppercorns
3 tablespoons Fine balsamic vinegar
1 milligram sodium

1. Place all ingredients in a saucepan over high heat. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. Cool and strain.

Advanced preparation: Syrup can be stored in a jar in the refrigerator up to 1 week.

Yield: 20 tablespoons, 10-20 servings Nutritional information (per serving): 48 calories, no fat, no cholesterol, Posted to MC-Recipe Digest by "Louis Bryant" <bryant1@...> on Feb 02, 1998

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