Shocker – try it on pork chops!

Orange Rosemary Syrup
Recipe type: Syrups
Serves: 1 bottle
  • 1/4 Cup rosemary, fresh; chopped
  • 15 juice oranges
  • 5 Cup sugar
  1. This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.
  2. (add water or sparkling water to dilute).
  3. In a non-aluminium saucepan, bring the water to a boil.
  4. Pour over the rosemary and let steep for 1 hour.
  5. Strain.
  6. Remove the zest from 5 of the oranges and set aside, then squeeze the juice into a large bowl.
  7. Set a rack over the bowl and arrange the zests on the rack.
  8. 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.
  9. Pour the boiling syrup over the zests and let it drain into the juice.
  10. Return the juice mixture to the saucepan.
  11. Bring quickly to a boil, remove from the heat, and return to the bowl to cool.
  12. Skim, then bottle and store in the refrigerator.
  13. MAKES: 9 CUPS SOURCE: The Herbal Pantry by Emelie Tolley and Chris Mead

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