Tuesday, August 7, 2007

Rosemary Syrup

  • 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

No comments: