Orange Rosemary Syrup

1. 1

   In a non-aluminium saucepan, bring the water to a boil.

2. 2

   Pour over the rosemary and let steep for 1 hour.

3. 3

   Strain.

4. 4

   Remove the zest from 5 of the oranges and set aside, then squeeze the juice into a large bowl.

5. 5

   Set a rack over the bowl and arrange the zests on the rack.

6. 6

   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.

7. 7

   Pour the boiling syrup over the zests and let it drain into the juice.

8. 8

   Return the juice mixture to the saucepan.

9. 9

   Bring quickly to a boil, remove from the heat, and return to the bowl to cool.

10. 10

    Skim, then bottle and store in the refrigerator.

11. 11

    Use this syrup with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

12. 12

    Just add water or sparkling water to dilute.

13. 13

    MAKES: 9 CUPS

* Per serving · 4 servings · Values may vary.

No additional tips available.