Sweeten Your Breakfast with Herbal Syrup: Savory Rosemary Syrup

This less-sweet syrup infused with rosemary and orange juice concentrate works perfectly as a glaze for any savory dish.


| December/January 1998



MAKES 2 1/2 CUPS

• 1 cup sugar
• 3/4 cup frozen orange juice concentrate
• 2 cups dry white wine
• 1 cup coarsely chopped fresh rosemary
• 1/2 cup rice wine vinegar
• 4 teaspoons peppercorns

1. Bring the ingredients to a gentle boil, stirring until the sugar dissolves.

2. Continue boiling for 2 minutes, then simmer, covered, for 5 minutes longer. Cool and strain.

• Use this lighter, less-sweet syrup to glaze poultry.

• Drizzle lightly over fresh fruit or cheeses such as mozzarella, chévre or cream or farmer’s cheese.





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