- 3/4 cup sugar
- 3/4 cup dry white wine
- 1/3 cup water
- 3 tablespoons roughly chopped fresh rosemary
- 1 large bay leaf
- 1/2 teaspoon slightly crushed black peppercorns
- 3 tablespoons fine balsamic vinegar
Place all of the ingredients in a saucepan over high heat. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Cool and strain. The syrup can be stored in a jar in the refrigerator for up to 1 week.
Serve with Lemon Polenta Cake or fresh strawberries.
from Home Food
Yield: 1 1/4 cups servings
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