INGREDIENTS

INSTRUCTIONS

"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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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