Rosemary syrup
15 Servings
Ingredients
| Quantity | 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 | |
Directions
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