| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Sauce | 8 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 1 1/2 | c | Dry white wine |
| 2 | Lemons; zest of | |
| 2 | tb | Lemon juice |
| 1 | c | Pineapple juice |
| 2 | tb | Rosemary leaves |
INSTRUCTIONS
Date: Fri, 21 Jun 1996 21:07:08 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> Source: COOKING RIGHT SHOW #CR9721 HERBAL FRUIT SYRUPS: These are great to have on hand for marinades or dressing for fresh fruit, as a base for spritzers or to combine with teas to make the most wonderful hot and iced tea drinks. I've listed 3 of my favorites below - juices and herbs can be changed depending on what's available. Each makes about 1 1/2 cups. In a small saucepan, combine the sugar, wine, lemon zest and lemon juice and bring to a boil. Stir in juice and herbs and reduce over moderate heat to a light syrup consistency. Strain if desired and store refrigerated.. FATFREE DIGEST V96 #172 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”