Shocker – try it on pork chops!
Orange Rosemary Syrup
Author: Chief Mixologist
Recipe type: Syrups
Serves: 1 bottle
- 1/4 Cup rosemary, fresh; chopped
- 15 juice oranges
- 5 Cup sugar
- This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.
- (add water or sparkling water to dilute).
- In a non-aluminium saucepan, bring the water to a boil.
- Pour over the rosemary and let steep for 1 hour.
- 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.
- MAKES: 9 CUPS SOURCE: The Herbal Pantry by Emelie Tolley and Chris Mead