| 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.
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