Find Some Recipes - Orange Rosemary Syrup

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Orange Rosemary Syrup

Ingredients And Procedures

Ingredients
3 1/2	cup	water
1/4	cup	rosemary, fresh, chopped
15	each	oranges, juice of
5	cup	sugar

Directions:
In a non-aluminium saucepan, bring the water to a boil. Pour over the rosemary and let steep for 1 hour. Strain. Remove the zest from 5 of the oranges and set aside, then squeeze the juice into a large bowl. Set a rack over the bowl and arrange the zests on the rack. Combine the rosemary infusion and the sugar mixture in a saucepan and bring to a boil over high heat, boiling until you have a heavy syrup about 20 minutes. Pour the boiling syrup over the zests and let it drain into the juice. Return the juice mixture to the saucepan. Bring quickly to a boil, remove from the heat, and return to the bowl to cool. Skim, then bottle and store in the refrigerator. Use this syrup with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink. Just add water or sparkling water to dilute. MAKES: 9 CUPS

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<h1>Orange Rosemary Syrup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>3 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>water </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>rosemary, fresh, chopped </TD><TD></TD></TR><TR><TD class=ingredient>15</TD><TD class=ingredient>each</TD><TD class=ingredient>oranges, juice of </TD><TD></TD></TR><TR><TD class=ingredient>5</TD><TD class=ingredient>cup</TD><TD class=ingredient>sugar</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>In a non-aluminium saucepan, bring the water to a boil. Pour over the rosemary and let steep for 1 hour. Strain. <BR><BR>Remove the zest from 5 of the oranges and set aside, then squeeze the juice into a large bowl. Set a rack over the bowl and arrange the zests on the rack. Combine the rosemary infusion and the sugar mixture in a saucepan and bring to a boil over high heat, boiling until you have a heavy syrup about 20 minutes. Pour the boiling syrup over the zests and let it drain into the juice. Return the juice mixture to the saucepan. Bring quickly to a boil, remove from the heat, and return to the bowl to cool. Skim, then bottle and store in the refrigerator.<BR><BR>Use this syrup with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink. Just add water or sparkling water to dilute.<BR><BR>MAKES: 9 CUPS<BR><BR><BR><IMG height=33 src="http://www.recipeland.com/laurie/herbs/smlwlogo.gif" width=150 border=0><BR><BR></TD></TR></TBODY></TABLE>     <p>
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