Recipe - Rosemary Syrup

Three fourths cup Sugar
Three fourths cup Dry white wine
1/3 cup Water
3 tablespoon Roughly chopped fresh
rosemary
1 lg Bay leaf
1 teaspoon Slightly crushed black
peppercorns
3 tablespoon Fine balsamic vinegar

1. Place all ingredients in a saucepan over high heat. Bring to a boil,
reduce heat to mediumlow and simmer for 10 minutes. Cool and strain.

Advanced preparation: Syrup can be stored in a jar in the refrigerator up
to 1 week.

Yield: 20 tablespoons, 1020 servings

Nutritional information (per serving): 48 calories, no fat, no cholesterol,
1 milligram sodium

Posted to MCRecipe Digest by "Louis Bryant" bryant1@linkonline.net on
Feb 02, 1998