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 https://sites.google.com/site/ausdemobstgarten/the-fruit) autumn fruit such as pears.