ORANGE ROSEMARY SYRUP

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink by adding water or sparkling water to dilute.

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

In a non-aluminum 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.

Makes 9 cups
Source: The Herbal Pantry by Emelie Tolley and Chris Mead