Rosemary Syrup

22 August 2014

Late summer flavours for preserving autumn fruitfulness

Prep. Time: about 5 minutes plus infusing time

Cooking time: about 10 minutes

Makes about 1 litre

Fresh rosemary sprigs             handful

Water                             1 litre

Sugar                             500 g

1. Place the freshly-picked rosemary sprigs in a ceramic bowl and pour in the 1 litre of boiling water. Leave to infuse for an hour or so.

2.Strain the rosemary tea into a saucepan. Add the sugar and stir over a low heat until the sugar dissolves. Your syrup will start developing a wonderful maroon rosemary tint.

3. Bring to the boil and bottle in sterilised bottles. Seal and keep at hand to use as a preserving syrup for bottling (for more on bottling autumn fruit such as pears.


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